Geraldine's Pot Roast

• 1 4- to 5-pound brisket
• Salt and freshly ground black pepper
• All-purpose flour
• 4 tablespoons olive oil
• 2 cups onions, diced
• 5 cloves garlic, minced
• 3 cups tomatoes, peeled, seeded and diced
• 1 teaspoon dried oregano
• 2 cups red wine
• 1 1/2 cups beef stock
• 1 cup green olives, pitted and chopped
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons tomato paste

1. Season the brisket with salt and pepper and dust it with flour.
2. In a large, heavy pot or Dutch oven with a tight lid, heat 3 tablespoons of the oil over high heat.
3. Add the brisket and brown on all sides.
4. Transfer the meat to a plate.
5. Add the remaining tablespoon of oil to the pot and reduce the heat to medium low.
6. Add the onions and garlic and cook, stirring, until the vegetables are softened, 3 to 5 minutes.
7. Add the tomatoes, oregano, red wine and stock and bring to a boil.
8. Return the meat to the pot, reduce the heat and simmer, covered, for 2 hours.
9. Stir in the olives, mustard and tomato paste, and simmer for an additional hour, until the meat is very tender.
10. Transfer the meat to a platter.
11. If the sauce in the pot seems too watery, simmer, uncovered, until it thickens slightly.
12. Season the sauce with the salt and pepper and pour over the meat.
13. Serve immediately.

brisket, salt, flour, olive oil, onions, garlic, tomatoes, oregano, red wine, beef stock, green olives, mustard, tomato paste

Taken from cooking.nytimes.com/recipes/8599 (may not work)