Pot Roast in Red Sauce

By Taraespo

Ingredients

• 1 5 lb boneless chuck roast
• 1 cloves garlic, thinly sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup flour
• 1/3 cup olive oil
• 1 15oz can tomato sauce, divided
• 1 cup dry red wine
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 1 bay leaf
• 1 tsp dried or fresh rosemary
• 2 (2 1/4 oz) cans sliced ripe olives (optional)
• 2 T. fresh parsley, chopped

Details

Servings 10

Preparation

Step 1

Make 10 slits in roast and insert garlic slice. Rub roast with salt and pepper and dredge in flour. Brown roast on all sides in hot oil in dutch oven on medium heat. Add 1 cup tomato sauce, red wine and next 4 ingredients; cover, reduce heat and simmer 3 1/2 horus or until tender. Remove bay leaf. Transfer roast to serving platter, cover with foil. Reserve liquid in pan. Add remaining tomato sauce and olives, cook over med heat for 5 - 10 minutes. Spring with parsley. Serve sauce with roast.