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ITALIAN POT ROAST 1 (3 lb.) beef chuck pot roast 8 cloves garlic 2 Tbsp. cooking oil 3 (8 oz.) cans tomato sauce 2 Tbsp. vinegar 6 to 8 whole cloves 1 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1/2 tsp. ground allspice Make slits in top of roast using the tip of a knife; insert garlic cloves. Sprinkle roast with salt and pepper. In large skillet brown meat on both sides in hot oil. Combine remaining ingredients; pour 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. Strain sauce. Remove garlic cloves from meat, if desired. Slice meat. Spoon some of the sauce over meat; pass remaining sauce. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |