Peleponnesian Pot Roast
Created by Chocolatll on May 6, 2015
- Servings: 6
- Prep Time: 10m
- Cook Time: 95m
- Recipe #18853
Ingredients
- 2 1/2 to 3 pound boneless beef chuck roast
- 8 garlic cloves, cut in slivers
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons oil (cooking oil)
- 3 cans (8 ounce) tomato sauce
- 2 tablespoons vinegar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
How to Make
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Step 1: Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.
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Step 2: Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.
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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.
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Step 4: Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.
Nutritional Facts
- 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