Pot Roast in Red Sauce

Name: Pot Roast in Red Sauce
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10 serving(s)
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 1/4 ounce) cans sliced ripe olives; 1/2 cup cognac; 2 tablespoons minced fresh parsley

Submitted by KittyKitty

"Southern Living"

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Ready In:: 4hrs 10mins
Ingredients:: 15
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 1/4 ounce) cans sliced ripe olives
¹⁄₂ cup cognac
2 tablespoons minced fresh parsley

directions

Make 10 slits in roast, using a sharp knife.
Insert a garlic slice into each slit.
Rub roast with salt and pepper; dredge in flour.
Brown roast on all sides in hot oil in a Dutch oven over medium heat.
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.
Remove bay leaf.
Transfer roast to a serving platter, reserving cooking liquid in pan.
Add remaining tomato sauce, olives, and cognac; cook over medium heat 5 to 10 minutes.
Sprinkle with parsley.
Serve with roast.