1 bottom round roast
2 tbsp. olive oil
1 onion, chopped
1 tbsp. parsley flakes
2 cans stewed tomatoes
1 lb. wide noodles
2 c. bread crumbs
1 stick butter

Brown meat in Dutch oven covered. Brown on all sides. Remove from pan. Add olive oil to drippings. Saute onion and parsley. Add stewed tomatoes. Cook few minutes. Return meat to Dutch oven, cook 2 hours or until meat is well done. Season according to taste. Toast bread crumbs and butter until lightly toasted. Set aside.

When done, remove meat from pan. Strain stewed tomatoes mixture and thicken with flour or cornstarch. Cook noodles. Add toasted bread crumbs. Mix. Serve noodles with sliced meat. Add gravy.