Spaghetti And Pot Roast(Serves 4)

• 4 lb. roast
• 1 1/2 cloves garlic, quartered
• 3 Tbsp. olive oil
• 3 Tbsp. butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 1/4 tsp. oregano
• 1 1/4 tsp. thyme
• 3/4 tsp. basil
• 1/4 tsp. cinnamon
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 (6 oz.) cans tomato paste
• 3 1/2 c. water
• 1 lb. spaghetti
• Parmesan cheese, grated

1. Make 4 slits in roast and insert quarter of garlic in each. Tie meat, if necessary.
2. Heat oil and butter in large kettle. Brown meat slowly on all sides.
3. Remove meat and lower heat.
4. Add garlic, onion, oregano, thyme, basil, cinnamon, salt and pepper. Cook gently about 5 minutes, being careful not to burn.
5. Return meat.

roast, garlic, olive oil, butter, onion, garlic, oregano, thyme, basil, cinnamon, salt, pepper, tomato paste, water, spaghetti, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=185792 (may not work)