Directions:
- 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.
- Poke all of the whole cloves into the onion.
- 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.
- 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.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.94 Kcal (1515 kJ) | ||
| Calories from fat | 117.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.07g | 20% | |
|---|---|---|---|
| Cholesterol | 128.49mg | 43% | |
| Sodium | 689.16mg | 29% | |
| Potassium | 671.45mg | 14% | |
| Total Carbs | 14.34g | 5% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 36.74g | 73% | |
| Vitamin C | 4mg | 7% | |
| Iron | 8.3mg | 46% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 141.1 Kcal (591 kJ) | ||
| Calories from fat | 45.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 20% | |
|---|---|---|---|
| Cholesterol | 50.09mg | 43% | |
| Sodium | 268.66mg | 29% | |
| Potassium | 261.76mg | 14% | |
| Total Carbs | 5.59g | 5% | |
| Sugars | 0.69g | 7% | |
| Dietary Fiber | 0.86g | 9% | |
| Protein | 14.32g | 73% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 3.2mg | 46% | |
| Calcium | 21.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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