Pot Roast In Red Sauce - cooking recipe

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

Preparation

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.