Peleponnesian Pot Roast - cooking recipe

Ingredients

1 (2 1/2-3 lb) boneless beef chuck roast
8 garlic cloves, cut in slivers
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3 (8 ounce) cans tomato sauce
2 tablespoons vinegar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Preparation

Make slits in the meat and insert garlic. Sprinkle meat with salt and pepper.
Heat oil in a heavy pot or Dutch oven over medium-high heat. Add meat and brown on all sides.
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.
Remove meat to a platter and let rest 5 minutes before slicing. Stir the sauce well and spoon over meat.