Pot Roast with Zucchini Sauce
Pot Roast With Zucchini Sauce is an moderately easy dinner. Made with 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 and 1 (6 oz.) can tomato paste, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In a large heavy pot, over medium-high heat, brown beef and cook garlic in margarine.
Stir in 1 cup beef broth, tomato paste and Italian seasoning.
Heat to a boil. Reduce heat, cover and simmer 2 1/2 hours or until meat is tender.
Add zucchini. Cover and cook 10 minutes.
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.
Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment