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

Make slits in top of roast using the tip of a knife;
insert garlic cloves. Sprinkle roast with salt and pepper. In
large skillet brown meat on both sides in hot oil. Combine
remaining ingredients; 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 juices 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 the sauce over meat; pass
remaining sauce.

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