Ingredients
- 2 garlic (cloves)
- 2 carrots
- 1 rump roast
- 1 onion (whole)
- 1 egg noodles (cooked)
- 1/2 cup water
- 2 tablespoon cooking oil
- 1 teaspoon salt
- 1 tablespoon parsley flakes (dried)
- 1/2 teaspoon beef bouillon granules
- 1/2 teaspoon pepper
- 1/2 teaspoon basil (dried)
- 1 package tomato puree
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.
