Pot Roast Nicoise

Total Time: 20 hrs 4 mins Preparation Time: 20 hrs Cook Time: 4 mins

Ingredients

• Servings: 15
• 5 lbs rump roast
• 2 garlic cloves, slivered
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon rosemary, dried
• 1 cup flour
• 1 onion
• 12 cloves, whole
• 6 tablespoons olive oil
• 2 cups red wine
• 2 garlic cloves, mashed
• 1 bay leaf
• 1 teaspoon rosemary, chopped
• 1 1/4 cups tomato puree
• 1/2 cup cognac
• 1 cup black olives, sliced
• 3 tablespoons parsley, chopped

Recipe

• 1 make 10 slashes in the roast and insert the garlic slivers. rub the roast with the salt, pepper dried rosemary then dredge in the flour. heat oil in a deep skillet and brown the roast on all sides.
• 2 poke all of the whole cloves into the onion.
• 3 add the wine, mashed garlic, the onion with cloves, bay leaf, 1 teaspoon rosemary and 1 cup tomato puree. cover the pan and slowly simmer for 4 hours, basting the meat with the pan juices every 1/2 hour.
• 4 remove the roast and let stand for 5 - 10 minutes. add the 1/4 cup tomato puree, the cognac, sliced black olives and cook for 4-5 minutes. pour the juices over the sliced roast and top with the chopped parsley.
• 5 serve hot.