Pot Roast Nicoise
Ready In: 20 hrs 4 mins
Serves: 15
Ingredients
- 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
Directions
- 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.
- Poke all of the whole cloves into the onion.
- 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.
- 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.
- Serve hot.
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