Ingredients

2-3 pound beef pot roast
¼ cup extra virgin olive oil plus 2 tablespoons
1 teaspoon red pepper flakes
3 garlic cloves, chopped
1 cup red wine
1 quart tomato sauce
1 quart beef stock (amount may vary)
Pinch sugar
Grated peel and juice of 1 lemon
¼ cup Kalamata olives, pitted and halved
2 tablespoons chopped fresh Italian parsley
salt and freshly ground pepper to taste.

Description

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