Pelopennessian Pot Roast

• 2-1/2 lbs (1.1 kg). to 3 lbs (1.4 kg). boneless pot roast
• 8 cloves garlic
• 6 to 8 whole cloves
• 2 Tbsp (30 ml) oil
• 2 Tbsp (30 ml) vinegar
• 1 tsp (5 ml) ground nutmeg
• 1/2 tsp (2 ml) cinnamon
• 1/2 tsp (2 ml) allspice
• 3 8 oz (224 grm). cans tomatoe sauce
• salt and pepper

1. Make slits in top of roast-insert garlic and cloves.
2. Sprinkle roast with salt and pepper.
3. In dutch oven, brown roast in oil on all sides.
4. Combine tomatoe sauce, vinegar and spices together and pour mixture over meat.
5. Cover and simmer 1 1/2 hours til tender.
6. Remove meat-keep warm.
7. Bring juices to boiling, boil and reduce uncovered about 5 minutes.
8. Remove garlic and cloves.
9. Slice meat.
10. Serve with sauce and cooked spaghetti, salad and bread.
11. DEEEEEEEEELIISH!

garlic, cloves, oil, vinegar, ground nutmeg, cinnamon, allspice, tomatoe sauce, salt

Taken from online-cookbook.com/goto/cook/rpage/001813 (may not work)