| Recipes with similar ingredients: | ||
Deep Fried Eggplant Sticks | ||
|
Pineapple Carrot Cake | ||
|
Old-Fashioned Peanut Brittle | ||
|
Stuffed Mushroom Caps | ||
|
Chicken and Rice | ||
Email
Print
Pot Roast
Ingredients:
1 rump roast (4 to 5 lbs.)
1 to 2 tsp. salt
2 Tbs. vegetable oil
2 garlic cloves, minced
1/2 tsp. dried basil
1 Tbs. dried parsley flakes
1/2 tsp. pepper
2 medium carrots, sliced
1 medium onion, studded with 2 whole cloves
1 can (15 oz.) tomato puree
1/2 c. water or red wine
1/2 tsp. beef bouillon granules
Cooked egg noodles
1 rump roast (4 to 5 lbs.)
1 to 2 tsp. salt
2 Tbs. vegetable oil
2 garlic cloves, minced
1/2 tsp. dried basil
1 Tbs. dried parsley flakes
1/2 tsp. pepper
2 medium carrots, sliced
1 medium onion, studded with 2 whole cloves
1 can (15 oz.) tomato puree
1/2 c. water or red wine
1/2 tsp. beef bouillon granules
Cooked egg noodles
Directions:
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.
Makes 8-10 Servings
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.
Makes 8-10 Servings
This recipe has not been rated or commented on