Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pot roast, boneless 2 tb Vinegar
8 Garlic cloves 1 ts Nutmeg, ground
Salt; to taste 6 Cloves, whole
Pepper; to taste 1/2 ts Allspice, ground
2 tb Oil, vegetable Spaghetti; hot, cooked
24 oz Tomato sauce

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

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