Pot Roast In Red Sauce Recipe

Name: Pot Roast In Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 lb) boneless chuck roast; 2 garlic cloves, thinly sliced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup all-purpose flour; 1/3 cup olive oil; 1 (15 ounce) can tomato sauce, divided; 1 cup dry red wine; 3 garlic cloves, crushed; 1 large onion, chopped; 1 bay leaf; 1 teaspoon fresh rosemary or 1 teaspoon dried rosemary; 2 (2 1/4 ounce) cans sliced ripe olives; 1/2 cup cognac; 2 tablespoons minced fresh parsley

Servings: persons

1 (5 lb) boneless chuck roast
2 garlic cloves, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/3 cup olive oil
1 (15 ounce) can tomato sauce, divided
1 cup dry red wine
3 garlic cloves, crushed
1 large onion, chopped
1 bay leaf
1 teaspoon fresh rosemary or 1 teaspoon dried rosemary
2 (2 1/4 ounce) cans sliced ripe olives
1/2 cup cognac
2 tablespoons minced fresh parsley

1
Make 10 slits in roast, using a sharp knife.
2
Insert a garlic slice into each slit.
3
Rub roast with salt and pepper; dredge in flour.
4
Brown roast on all sides in hot oil in a Dutch oven over medium heat.
5
Add 1 cup tomato sauce, red wine, and next 4 ingredients; cover, reduce heat, and simmer 3 1/2 hours or until roast is tender.
6
Remove bay leaf.
7
Transfer roast to a serving platter, reserving cooking liquid in pan.
8
Add remaining tomato sauce, olives, and cognac; cook over medium heat 5 to 10 minutes.
9
Sprinkle with parsley.
10
Serve with roast.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (5 lb) boneless chuck roast, 2 garlic cloves, thinly sliced, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Pot Roast In Red Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast In Red Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions