“A delicious, moist post roast given to me by my aunt. This pot roast can be made a day ahead of time.”
READY IN:
20hrs 4mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  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.

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