Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

From Gladys Tucker of Louisiana. In October, 1987 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-24-95

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