Peleponnesian Pot Roast

This is a recipe that I clipped from an old Better Homes and Gardens issue. It was sent in by a reader, George Scangos. The original recipe called for reducing the sauce to 3 cups, but I never do. We serve this with pasta. You can slice the meat and spoon the sauce over both the meat and the pasta, or cut the meat up and mix it all together.

• Ready In: 1 hr 44 mins
• Serves: 6

Ingredients

• 1 (2 1/2-3 lb)  boneless beef chuck roast
• 8  garlic cloves, cut in slivers
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  cooking oil
• 3 (8 ounce) cans tomato sauce
• 2  tablespoons vinegar
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice

Directions

1. Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.
2. Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.
3. Combine tomato sauce, vinegar, nutmeg, cinnamon, and allspice. Pour over roast. Bring to a simmer and cook for 1 1/2 hours, or until meat is tender.
4. Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.