Veal Pot Roast

Ingredients

• 1 (6- to 7-pound) boneless veal rump roast
• 2 cloves garlic, sliced
• 6 whole cloves
• 1/2 cup butter or margarine
• 1 ( 14 1/2-ounce) can whole tomatoes, undrained and chopped
• 1 (8-ounce) can tomato sauce
• 1 (2-inch) stick cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation

1. Make 12 small slits on outside of roast; stuff with garlic and cloves. Brown roast on all sides in butter in a Dutch oven.
2. Add remaining ingredients; cover and simmer 2 hours and 15 minutes or until roast is tender. Transfer roast to serving platter. Remove cinnamon; serve pan drippings with roast.