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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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Southern Living 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:
1. Make 10 slits in roast, using a sharp knife.
2. Insert a garlic slice into each slit.
3. Rub roast with salt and pepper; dredge in flour.
4. Brown roast on all sides in hot oil in a Dutch oven over medium heat.
5. 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.
6. Remove bay leaf.
7. Transfer roast to a serving platter, reserving cooking liquid in pan.
8. Add remaining tomato sauce, olives, and cognac; cook over medium heat 5 to 10 minutes.
9. Sprinkle with parsley.
10. Serve with roast.
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