2 lb. pot roast (chuck roast)
24 sm. potatoes or 12 med. cut in halves
1/4 c. oil
1 med. onion, sliced thin
1 med. tomato, sliced thin
1 clove garlic, finely chopped
1 bay leaf
1/2 tsp. ground Jamaica (allspice)
1/2 tsp. ground black pepper
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
1 tsp. crushed red pepper
12 balls allspice
8 balls peppercorns
5 sticks cloves
1 tbsp. salt
1 can (8 oz.) tomato sauce
1 glass (8 oz.) red wine
1/2 glass (4 oz.) water

Pour oil in oblong deep pot and butter the pot with it. Cover the bottom with onion rings and top it with rings of tomatoes. Place meat in center of pot and the peeled potatoes all around.

In a medium bowl put together chopped garlic, salt, bay leaf, allspice, black and red pepper, cloves, cinnamon, tomato sauce, wine and water. Mix well to dissolve the salt and pour over the meat and potatoes. Bake covered for 2 1/2 hours at 350 degrees, basting occasionally. Turn over the meat and potatoes and continue baking uncovered for another hour or until roast is done.

The same recipe can be used to roast chicken. Just replace the red wine with white wine or a large can of beer.