Italian Pot Roast

• 5 pound beef roast, rump
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 each garlic cloves minced
• 1/2 teaspoon basil dried
• 1 tablespoon parsley leaves dried flakes
• 1/2 teaspoon black pepper
• 2 each carrots sliced
• 1 each onions whole, studded with 2 whole cloves
• 15 ounces tomato puree (passata)
• 1/2 cup water or red wine
• 1/2 teaspoon beef bouillon granules
• 1 x egg noodles cooked

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

beef, salt, vegetable oil, garlic, basil, parsley, black pepper, carrots, onions, tomato puree, water, beef bouillon granules, egg noodles

Taken from recipeland.com/recipe/v/italian-pot-roast-784 (may not work)