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1.
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Preheat oven to 350 degrees F. 2.
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In a heavy Dutch oven, heat 2 tablespoons of extra virgin olive oil over moderate heat until hot but not smoking.
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Add the pot roast and brown on all sides.
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Remove pot roast to a plate.
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3.
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Add the 1/4 cup of extra virgin olive oil to the Dutch oven and heat the olive oil.
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When the oil is hot, add red pepper flakes and garlic and cook until aroma is apparent.
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Do not allow garlic to brown!
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4.
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Add wine, the sugar and tomato sauce/crushed tomatoes, grated lemon peel and the olives to the pan and bring to a simmer.
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5.
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Add the pot roast to the sauce and add enough beef stock as to allow the liquid to come up 2/3 of the way up the beef.
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Add lemon juice and chopped parsley to the sauce and check for seasoning.
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6.
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Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350-degree preheated oven.
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Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender.
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Turn the roast over several times during its braising.
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7.
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Transfer roast to a cutting board and let stand for 10 minutes, covered with aluminum foil to keep warm.
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Slice the roast to your preference and serve topped with the tomato sauce from the Dutch oven.
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Polenta and crusty Italian or French make excellent accompaniments.
