Pot roast with spaghetti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pot roast, boneless |
| 8 | Garlic cloves | |
| Salt; to taste | ||
| Pepper; to taste | ||
| 2 | tablespoons | Oil, vegetable |
| 24 | ounces | Tomato sauce |
| 2 | tablespoons | Vinegar |
| 1 | teaspoon | Nutmeg, ground |
| 6 | Cloves, whole | |
| ½ | teaspoon | Allspice, ground |
| Spaghetti; hot, cooked | ||
Directions
Make 8 slits in roast and insert 1 clove garlic in each slit; sprinkle roast with salt and pepper. Brown roast on all sides in hot oil in a Dutch oven.
Combine next 5 ingredients; mix well. Pour tomato sauce mixture over roast. Cover and cook 1 hour and 45 minutes or until tender. Remove and discard garlic cloves. Remove roast to serving platter; keep warm. Cook sauce over medium-high heat 3 to 5 minutes or unitl reduced to 3 cups. Cut roast into serving pieces, and serve with spaghetti and sauce.
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95