Peloponnesian Pot Roast

• Ingredients
  
• 2-1/2 to 3 pound beef pot roast
  
• 8 cloves garlic, 1/2 tsp. cinnamon
  
• Salt and pepper,
  
• 2 Tbsp. olive oil
  
• 3 - 8 oz. cans tomato sauce
  
• 2 Tbsp. vinegar, 1/2 tsp. allspice
  
• 1 tsp. ground nutmeg
  
• 6 to 8 whole cloves
  
• Hot cooked spaghetti
  

• Directions
  
• Peel garlic.
  
• Make slits in top of meat with tip of knife and insert garlic cloves.
  
• Sprinkle roast with salt and pepper.
  
• In large skillet brown meat on both sides in olive 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.
  
• Bring juices in skillet to boil and boil uncovered about 5 minutes
  or till liquid is reduced to 3 cups.
  
• Remove garlic cloves from meat, if desired and slice meat while juice is boiling.
  
• Spoon some of the sauce over the meat.
  
• Serve remaining sauce with spaghetti.