Pot Roast in Red Sauce - Just Dutch Oven Recipes

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Pot Roast in Red Sauce

5 lb Boneless chuck roast
2 cl Garlic; minced
1/2 ts Salt
1/4 ts Pepper
1/4 c All-purpose flour
1/4 c Plus 2 tb olive oil
15 oz Can tomato sauce
1 c Burgundy
2 cl Garlic; crushed
1 lg Onion; chopped
1 ea Bay leaf
1 ts Dried whole rosemary
1/2 c Cognac or other brandy
2 tb Fresh parsley; minced

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 2-1/2 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.