Pot Roast Nicoise

• 5 lbs rump roast
• 2 garlic cloves, slivered
• 12 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon rosemary, dried
• 1 cup flour
• 1 onion
• 12 cloves, whole
• 6 tablespoons olive oil
• 2 cups red wine
• 2 garlic cloves, mashed
• 1 bay leaf
• 1 teaspoon rosemary, chopped
• 1 14 cups tomato puree
• 12 cup cognac
• 1 cup black olives, sliced
• 3 tablespoons parsley, chopped

1. Make 10 slashes in the roast and insert the garlic slivers.
2. Rub the roast with the salt, pepper dried rosemary then dredge in the flour.
3. Heat oil in a deep skillet and brown the roast on all sides.
4. Poke all of the whole cloves into the onion.
5. Add the wine, mashed garlic, the onion with cloves, bay leaf, 1 teaspoon rosemary and 1 cup tomato puree.
6. Cover the pan and slowly simmer for 4 hours, basting the meat with the pan juices every 1/2 hour.
7. Remove the roast and let stand for 5 - 10 minutes.
8. Add the 1/4 cup tomato puree, the cognac, sliced black olives and cook for 4-5 minutes.
9. Pour the juices over the sliced roast and top with the chopped parsley.
10. Serve hot.

rump roast, garlic, salt, pepper, rosemary, flour, onion, olive oil, red wine, garlic, bay leaf, rosemary, tomato puree, cognac, black olives, parsley

Taken from www.food.com/recipe/pot-roast-nicoise-364095 (may not work)