3 lbs. beef chuck pot roast (fat trimmed)
8 cloves garlic
2 tbsp. cooking oil
3 (8 oz.) cans tomato sauce
2 tbsp. vinegar
6-8 whole cloves
1 tsp. ground nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice

Make slits in top of roast. Insert garlic cloves. Sprinkle roast with salt and pepper. In large skillet brown meat on both sides in hot oil.

Combine tomato sauce, vinegar and spices. Pour over meat in skillet. Cover and simmer for 1 1/2 hours or until meat is tender. Remove meat to cutting board, keep warm.

Bring juice in skillet to boiling. Boil, uncovered, about 5 minutes or until liquid is reduced to 3 cups. Strain sauce. Remove garlic cloves from meat, if desired. Slice meat. Spoon some of sauce over the meat. Pass remaining sauce. 8 servings.