| | Italian Pot Roast One 3 pound beef chuck pot roast
8 cloves garlic
2 tablespoons of olive oil
Three 8 ounce cans of tomato sauce
2 tablespoons of vinegar
6 to 8 whole cloves
1 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground allspice |
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Make slits in the top of the roast using the tip of a knife, insert the garlic cloves. Sprinkle the roast with salt and pepper. In a large skillet brown the meat on both sides in hot oil. Combine the remaining ingredients, pour over the meat in skillet. Cover and simmer for 1 1/112 hours or until the meat is tender. Remove the meat to a cutting board, keep warm. Bring juices in skillet to boiling, boil, uncovered for 5 minutes or until the liquid is reduced to 3 cups. Strain sauce. Remove garlic cloves from meat, if desired. Sliced meat. Spoon some of the sauce over the meat. Makes 8 servings
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