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1
Sprinkle the roast with 1 teaspoons salt, the pepper, and the flour.
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2
Shake off the excess flour and discard.
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3
In a large nonstick saute pan, heat 1 1/2 tablespoons of the olive oil over medium heat until very hot.
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4
Brown the roast on all sides in the oil, about 3 minutes.
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5
Transfer roast to a large bowl and set aside.
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6
In a large Dutch oven, melt the butter.
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7
Add the rest of the olive oil, the onions, bay leaves, red pepper flakes, thyme, and 1 teaspoons of the salt.
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8
Cook over medium heat for about 5 minutes, or until the onions are soft.
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9
Add garlic and cook for another 30 seconds.
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10
Add the wines.
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11
Increase heat to high, bring to a boil, and cook until reduced by half stirring constantly, about 6 minutes.
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12
Add the browned roast, the juices that have accumulated in the bowl, the chicken stock, and the remaining salt.
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13
Bring to a boil.
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14
Reduce the heat to low, cover and simmer for about 2 hours.
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15
Turn the meat over about every 30 minutes.
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16
Transfer the meat to a cutting board to rest.
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17
Increase the heat to high, bring the sauce to a boil and stir constantly.
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18
Cook until reduced by half, about 35 minutes.
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19
Serve sliced meat with sauce on top and some type of vegetables on the side.
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20
(I like mine with mashed potatoes and balsamic green beans with garlic.)
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21
*I have a recipe posted for homemade chicken stock if you need it.
