Pot Roast With Zucchini Sauce

• 1 (3 to 4 lb.) beef rump roast
• 2 crushed garlic cloves
• 2 Tbsp. Blue Bonnet margarine
• 1 (46 oz.) can College Inn beef broth
• 1 (6 oz.) can tomato paste
• 1 tsp. Italian seasoning
• 3 small zucchini, sliced
• 1 (12 oz.) pkg. spiral macaroni

1. In a large heavy pot, over medium-high heat, brown beef and cook garlic in margarine.
2. Stir in 1 cup beef broth, tomato paste and Italian seasoning.
3. Heat to a boil. Reduce heat, cover and simmer 2 1/2 hours or until meat is tender.
4. Add zucchini. Cover and cook 10 minutes.
5. During the last 15 minutes of cooking time, cook macaroni in remaining broth according to package directions, omitting salt; drain. Serve zucchini sauce over sliced meat and macaroni.
6. Makes 6 to 8 servings.

beef rump roast, garlic, margarine, beef broth, tomato paste, italian seasoning, zucchini, spiral macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=924104 (may not work)