Pot Roast In Red Sauce

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 (5 lb) boneless chuck roast
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/3 cup olive oil
• 1 (15 ounce) can tomato sauce, divided
• 1 cup dry red wine
• 3 garlic cloves, crushed
• 1 large onion, chopped
• 1 bay leaf
• 1 teaspoon fresh rosemary or 1 teaspoon dried rosemary
• 2 (2 1/4 ounce) cans sliced ripe olives
• 1/2 cup cognac
• 2 tablespoons minced fresh parsley

Recipe

• 1 make 10 slits in roast, using a sharp knife.
• 2 insert a garlic slice into each slit.
• 3 rub roast with salt and pepper; dredge in flour.
• 4 brown roast on all sides in hot oil in a dutch oven over medium heat.
• 5 add 1 cup tomato sauce, red wine, and next 4 ingredients; cover, reduce heat, and simmer 3 1/2 hours or until roast is tender.
• 6 remove bay leaf.
• 7 transfer roast to a serving platter, reserving cooking liquid in pan.
• 8 add remaining tomato sauce, olives, and cognac; cook over medium heat 5 to 10 minutes.
• 9 sprinkle with parsley.
• 10 serve with roast.