Peleponnesian Pot Roast

Prep Time
Cook Time
1h 45m
Ready In

"This is a recipe that I clipped from an old Better Homes and Gardens issue. It was sent in by a reader, George Scangos. The original recipe called for reducing the sauce to 3 cups, but I never do. We serve this with pasta. You can slice the meat and spoon the sauce over both the meat and the pasta, or cut the meat up and mix it all together."

Original recipe yields 6 servings


  • Serving Size: 1 (241.2 g)
  • Calories 636.8
  • Total Fat - 45.3 g
  • Saturated Fat - 16.9 g
  • Cholesterol - 188.9 mg
  • Sodium - 411.3 mg
  • Total Carbohydrate - 3.9 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.8 g
  • Protein - 50.7 g
  • Calcium - 43.3 mg
  • Iron - 5.6 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.

Step 2

Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.

Step 3

Combine tomato sauce, vinegar, nutmeg, cinnamon, and allspice. Pour over roast. Bring to a simmer and cook for 1 1/2 hours, or until meat is tender.

Step 4

Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.

Tips & Variations

No special items needed.

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