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Rump Roast With Shells
Ingredients
- 4-5 pound beef rump roast
- 3 tbsp. vegetable oil
- 1 lg. white onion, minced
- 1 tbsp. parsley flakes
- 1 1/2 teaspoon oregano
- 1 teaspoon basil' 1 teaspoon salt
- 1 teaspoon garlic
- 1/4 teaspoon pepper
- 2 pound can tomatoes
- 1 c. water
- 1 pkg. shells
- 2 tbsp. flour
Directions
- Brown meat on all sides in skillet in oil. After meat is browned, put all ingredients, up till the tomatoes, into the pot. Use only 1/2 of the c. of water. Cover and simmer for 2-2 1/2 hrs.
- In separate pot, cook shells. Put the 1/2 c. of water left and 2 Tbsp. flour into sauce and stir. Cut meat and serve with shells and sauce.
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