Pot Roast In Red Sauce

• 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

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.

chuck roast, garlic, salt, pepper, flour, olive oil, tomato sauce, red wine, garlic, onion, bay leaf, fresh rosemary, olives, cognac, parsley

Taken from www.food.com/recipe/pot-roast-in-red-sauce-208642 (may not work)