Ingredients1 each rump roast (4-5 lbs.)1 teaspoon salt2 tablespoon cooking oil2 each garlic cloves, minced1/2 teaspoon dried basil1 tablespoon dried parsley flakes1/2 teaspoon pepper2 each carrots, sliced1 each whole onion, studded with 2 whole cloves1 cn tomato puree (15 oz.)1/2 cup water, or red wine1/2 teaspoon beef bouillon granules1 cooked egg noodlesRub 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.