Pot Roast With Spaghetti Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Pot roast, boneless
2 tbsp: Vinegar,
8: Garlic cloves,
1 tsp: Nutmeg, ground
Salt, to taste
6: Cloves, whole
Pepper, to taste
1/2 tsp: Allspice, ground
2 tbsp: Oil, vegetable
Spaghetti, hot, cooked
24 ounce: Tomato sauce,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp