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1
Preheat oven to 325 degrees.
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2
Stir together the wine, vinegar and sugar; set aside.
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3
Heat the olive oil in a heavy Dutch oven over medium heat.
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4
While the pan is heating, dry the meat with paper towels.
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5
Sprinkle with about 1/2 teaspoon each salt and pepper.
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6
Place in the pot and brown well, about 8 minutes per side.
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7
Remove from the pan.
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8
Turn the heat to medium-low.
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9
Put the onions into the pan and saute until translucent and golden, about 10 minutes.
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10
Add the garlic; saute 1 minute.
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11
Stir in the wine mixture.
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12
Bring to a boil and continue cooking at a low boil 3 minutes.
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13
Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
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14
Bring to a boil, reduce the heat and simmer 5 minutes.
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15
Put the pot roast back into the pan.
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16
Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
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17
Cook 1 hour.
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18
Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
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19
While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
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20
Refrigerate until ready to use.
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21
Remove the roast from the oven.
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22
Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
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23
Degrease the cooking juices.
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24
Puree about 1 1/2 cups and pour back into the remaining juices.
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25
Add more salt and pepper if needed.
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26
Cut the meat across the grain in thin slices.
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27
Put into the sauce.
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28
Keep warm on low heat.
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29
Cook the pasta according to package directions.
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30
Drain well.
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31
Pour into a large serving bowl.
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32
Toss with the olive mixture and some of the sauce.
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33
Spoon onto serving plates along with the meat.
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34
Serve extra sauce to the side.
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35
Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.
