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See below ingredients and instructions of the recipe
3 lb Pot roast, boneless 2 tb Vinegar
8 Garlic cloves 1 ts Nutmeg, ground
Salt; to taste 6 Cloves, whole
Pepper; to taste 1/2 ts Allspice, ground
2 tb Oil, vegetable Spaghetti; hot, cooked
24 oz Tomato sauce
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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