2 1/2 to 3 lb. pot roast
8 cloves garlic
Salt and pepper
2 tbsp. cooking oil
3 (8 oz.) cans tomato sauce
2 tbsp. vinegar
1 tsp. ground nutmeg
6 to 8 whole cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice

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

Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon and allspice. Pour mixture over meat in skillet. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in skillet to boiling, boil uncovered about 5 minutes or until liquid is reduced to 3 cups. Remove garlic cloves from meat if desired. Slice meat and spoon some of the sauce over the meat. Serve remaining sauce with spaghetti.