1 to 2 lb. chuck pot roast
1 clove of garlic
2 tbsp. vegetable oil
2 tbsp. butter
1 clove of garlic, minced
1 sm. onion, chopped
1 tsp. thyme
2 tsp. oregano
1/8 tsp. cinnamon
1 tsp. salt
1/4 tsp. pepper
2 (6 oz.) cans tomato paste
3 1/2 c. water
1 lb. spaghetti, uncooked
Grated Parmesan or Romano cheese

Make 4 slits in roast and insert garlic. Tie meat to hold if necessary. Heat oil and butter in large kettle. Brown slowly on all sides. Remove meat and lower heat. Add minced garlic and next 6 seasonings. Cook gently about 5 minutes, being careful not to burn. Return meat.

Mix tomato paste with water and pour over meat (usually mix water and paste in blender). Bring to full boil. Cover loosely, simmer about 2 hours, turning meat occasionally. When meat is tender and sauce is thickened, cook spaghetti. Drain and put in large shallow dish. Cover with most of sauce, sprinkle with cheese and mix lightly. Serve remaining sauce and slice meat.

If you would like more sauce - use 1 (18 ounce) tomato paste and 5 1/2 cups of water.