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    Peloponnesian Pot Roast


    Source of Recipe


    Beverly Rossman

    Recipe Introduction


    This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the spaghetti.

    List of Ingredients




    2 1/2-3 pound Beef pot roast
    8 cloves garlic-cut in half
    Salt & pepper to taste
    2 tablespoons cooking oil
    Hot cooked spaghetti
    3 cups tomatoe sauce
    2 tablespoons brown vinegar
    1 teaspoons ground nutmeg
    6-8 whole cloves
    1/2 teaspoons ground cinnamon
    1/2 teaspoons ground allspice

    Recipe



    Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster.

    Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster.

    Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender.

    Remove meat to cutting board; keep warm.

    Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top.

 

 

 


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