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Categories:
beef garlic salt cooking oil tomato sauce vinegar ground nutmeg cloves ground cinnamon ground allspice
Viewed: 42 - Published at: 3 years agoIngredients
- 1 (2 1/2 to 3 lb.) beef pot roast
- 8 cloves garlic
- salt and pepper
- 2 Tbsp. cooking oil
- 3 (8 oz.) cans tomato sauce (3 c.)
- 2 Tbsp. vinegar
- 1 tsp. ground nutmeg
- 6 to 8 whole cloves
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- hot cooked spaghetti
Method
- Make slits in top of roast with tip of knife; insert garlic cloves.
- Sprinkle roast with salt and pepper.
- In large skillet brown meat on both sides in hot oil.
- Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon and allspice.
- Pour mixture over meat in skillet.
- Cover and simmer for 1 1/2 hours or until meat is tender.
- Remove meat to cutting board; keep warm.
- Bring juices in skillet to boiling; boil, uncovered, about 5 minutes or until liquid is reduced to 3 cups.
- Remove garlic cloves from meat, if desired.
- Slice meat.
- Spoon some of the sauce over the meat; serve remaining sauce with spaghetti.
