Flavorful Italian Pot Roast

• 1 beef rump roast or bottom round roast (4 to 5 pounds)
• 1 to 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon pepper
• 2 carrots, sliced
• 1 whole onion, studded with 2 whole cloves
• 1 can (15 ounces) tomato puree
• 1/2 cup water or red wine
• 1/2 teaspoon beef bouillon granules
• Cooked egg noodles

1. 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.
2. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy.

beef rump roast, salt, vegetable oil, garlic, parsley flakes, pepper, carrots, onion, tomato puree, water, beef bouillon granules, egg noodles

Taken from www.tasteofhome.com/recipes/flavorful-italian-pot-roast/ (may not work)