Peleponnesian Pot Roast

• 1 (2 1/2-3 lb) boneless beef chuck roast
• 8 garlic cloves, cut in slivers
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cooking oil
• 3 (8 ounce) cans tomato sauce
• 2 tablespoons vinegar
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

1. Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.
2. Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.
3. Combine tomato sauce, vinegar, nutmeg, cinnamon, and allspice. Pour over roast. Bring to a simmer and cook for 1 1/2 hours, or until meat is tender.
4. Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.

boneless beef chuck roast, garlic, salt, pepper, cooking oil, tomato sauce, vinegar, ground nutmeg, ground cinnamon, ground allspice

Taken from www.food.com/recipe/peleponnesian-pot-roast-355111 (may not work)