Pot roast in red sauce

8 servings

Ingredients

Quantity Ingredient
5 pounds Boneless chuck roast
2 cloves Garlic; minced
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup All-purpose flour
¼ cup Plus 2 tb olive oil
15 ounces Can tomato sauce
1 cup Burgundy
2 cloves Garlic; crushed
1 large Onion; chopped
1 each Bay leaf
1 teaspoon Dried whole rosemary
½ cup Cognac or other brandy
2 tablespoons Fresh parsley; minced

Directions

Make 8 to 10 lengthwise slits halfway through roast. Insert a garlic slice into each slit. Rub roast with salt and pepper; dredge in flour. Brown roast in hot oil in a Dutch oven. Add 1 cup tomato sauce, Burgundy, garlic, onion, bay leaf, and rosemary; cover, reduce heat, and simmer 2-½ hours or until tender. Remove bay leaf.

Transfer roast to serving platter, reserving cooking liquid in Dutch oven. Add remaining tomato sauce, olives, and cognac; cook over medium heat 5 to 10 minutes. Sprinkle with parsley. Serve sauce with roast.

From Gladys Tucker of Louisiana. In October, 1987"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 09-24-95

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