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- A wonderful and easy 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
- 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.
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