Peloponnesian Pot Roast

• 1 (2 1/2 to 3 lb.) beef pot roast
• 8 cloves garlic
• salt and pepper
• 2 Tbsp. cooking oil
• 3 (8 oz.) cans tomato sauce (3 c.)
• 2 Tbsp. vinegar
• 1 tsp. ground nutmeg
• 6 to 8 whole cloves
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• hot cooked spaghetti

1. Make slits in top of roast with tip of knife; insert garlic cloves.
2. Sprinkle roast with salt and pepper.
3. In large skillet brown meat on both sides in hot oil.
4. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon and allspice.
5. Pour mixture over meat in skillet.
6. Cover and simmer for 1 1/2 hours or until meat is tender.
7. Remove meat to cutting board; keep warm.
8. Bring juices in skillet to boiling; boil, uncovered, about 5 minutes or until liquid is reduced to 3 cups.
9. Remove garlic cloves from meat, if desired.
10. Slice meat.
11. Spoon some of the sauce over the meat; serve remaining sauce with spaghetti.

beef, garlic, salt, cooking oil, tomato sauce, vinegar, ground nutmeg, cloves, ground cinnamon, ground allspice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329700 (may not work)