¼ cup extra virgin olive oil

1 teaspoon red pepper flakes

3 medium garlic cloves, chopped

1 cup red wine

1-quart tomato sauce

1 medium lemon, (juice and zest, divided)

½ cup pitted kalamata olives, halved

2½ pounds beef pot roast

2 tablespoons chopped fresh Italian parsley

Preheat the oven to 325 degrees F.

In a Dutch oven, heat the olive oil over medium heat. Add the red pepper flakes and garlic to the pan; cook until the aroma is apparent. Add the wine and simmer until the liquid is reduced by half. Add the tomato sauce, lemon zest, and olives. Bring to a simmer.

Place the pot roast in the sauce. Cover the pan and place it in the oven. Heat until an internal temperature of 145° F. is reached (45 to 60 minutes).

Add the lemon juice and chopped parsley to the sauce and check for any needed additional seasoning (salt and pepper).

Move the pot roast to a cutting board to slice. Serve slices drizzled with sauce.