Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Rump roast (4-5 lbs.) 2 Carrots, sliced
1 ts Salt 1 Whole Onion, studded with
2 tb Cooking oil 2 whole cloves
2 cl Garlic, minced 1 cn Tomato puree (15 oz.)
1/2 ts Dried basil 1/2 c Water or red wine
1 tb Dried parsley flakes 1/2 ts Beef bouillon granules
1/2 ts Pepper Cooked egg noodles

Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining
ingredients except noodles. Bring to a boil; reduce heat and simmer,
covered, about 2-3 hours or until meat is tender. Discard onion. Remove
roast; cut into slices. Serve over noodles with gravy. Yield: 8-10
servings.

SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93

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