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