On Line Cookbook
Pelopennessian Pot Roast
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
A wonderful and easy roast!

Source:
Kit

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

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.