Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 pound beef chuck roast, fat trimmed

  3. 8 cloves garlic, peeled

  4. 1/4 tsp. salt

  5. 1/8 tsp. pepper

  6. 2 tbsp. vegetable oil

  7. 24 ounces canned tomato sauce

  8. 2 tbsp. white vinegar

  9. 1 tsp. ground nutmeg

  10. 1/2 tsp. ground cinnamon

  11. 1/2 tsp. ground allspice

Instructions Jump to Ingredients ↑

  1. Cut 8 slits in the top of the roast. Insert 1 garlic clove in each slit. Season the roast with the salt and pepper. Heat the oil in a large, deep skillet over medium high heat. Add the roast to the skillet and brown on all sides. Stir together the tomato sauce, vinegar, nutmeg, cinnamon and allspice in a medium bowl. Pour the tomato mixture over the roast. Cover the skillet and simmer the roast about 1 1/2 hours until tender. Transfer the roast to a cutting board and tent with foil. Bring the juices in the skillet to a boil. Boil about 5 minutes until reduced to 3 cups. Strain the sauce into a serving bowl. Slice the roast and serve immediately with the sauce.


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