Pot Roast in Red Sauce

Southern Living

• Ready In: 4 hrs 10 mins
• Serves: 10

Ingredients

• 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 1/4ounce) cans sliced ripe olives
• 1⁄2 cup cognac
• 2  tablespoons  minced fresh parsley

Directions

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.