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Pelopennessian Pot Roast
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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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