Peloponnesian Pot Roast Recipe

Name: Peloponnesian Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 to 3 lb.) beef pot roast; 8 cloves garlic; salt and pepper; 2 Tbsp. cooking oil; 3 (8 oz.) cans tomato sauce (3 c.); 2 Tbsp. vinegar; 1 tsp. ground nutmeg; 6 to 8 whole cloves; 1/2 tsp. ground cinnamon; 1/2 tsp. ground allspice; hot cooked spaghetti

Servings: persons

1 (2 1/2 to 3 lb.) beef pot roast
8 cloves garlic
salt and pepper
2 Tbsp. cooking oil
3 (8 oz.) cans tomato sauce (3 c.)
2 Tbsp. vinegar
1 tsp. ground nutmeg
6 to 8 whole cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
hot cooked spaghetti

1
Make slits in top of roast with tip of knife; insert garlic cloves.
2
Sprinkle roast with salt and pepper.
3
In large skillet brown meat on both sides in hot oil.
4
Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon and allspice.
5
Pour mixture over meat in skillet.
6
Cover and simmer for 1 1/2 hours or until meat is tender.
7
Remove meat to cutting board; keep warm.
8
Bring juices in skillet to boiling; boil, uncovered, about 5 minutes or until liquid is reduced to 3 cups.
9
Remove garlic cloves from meat, if desired.
10
Slice meat.
11
Spoon some of the sauce over the meat; serve remaining sauce with spaghetti.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 1/2 to 3 lb.) beef pot roast, 8 cloves garlic, salt and pepper, 2 Tbsp. cooking oil, and more.

Yes, Peloponnesian Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peloponnesian Pot Roast

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