Peloponnesian Pot Roast
Peloponnesian Pot Roast is an moderately easy dinner. Made with 1 (2 1/2 to 3 lb.) beef pot roast, 8 cloves garlic, salt and pepper, 2 tbsp. cooking oil and 3 (8 oz.) cans tomato sauce (3 c.), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Make slits in top of roast with tip of knife; insert garlic cloves.
Sprinkle roast with salt and pepper.
In large skillet brown meat on both sides in hot 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; keep warm.
Bring juices in skillet to boiling; boil, uncovered, about 5 minutes or until liquid is reduced to 3 cups.
Remove garlic cloves from meat, if desired.
Slice meat.
Spoon some of the sauce over the meat; serve remaining sauce with spaghetti.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment