Pot Roast Diversion

I saw this picture of a Pot Roast in the Costco Connection publication and thought it looked so good. I pointed it our to Anita and she made it. It was spicy but very good. We will have it as left overs tonight. I don't think you can read the fine print so I will type the reciept.

Sicilian-Style Pot Roast
1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes
3 garlic cloves, chopped
1 cup of red wine
1 quart prepared tomato sauce
Grated peel and juice of 1 lemon
1/2 cup kalamatta olives, pitted and halved
1 Morton's of Omaha Beef Pot Roast (2-3 lbs)
2 tablespoons chopped fresh Italian parsley

-Preheat oven to 325 F.
-In a heavy saute pan, heat olive oil over medium heat. Add red pepper flakes and garlic to saute pan; cook until the aroma is apparent. Add wine and simmer until liquid is reduced by half. Add tomato sauce, grated lemon peel and olives; bring to a simmer.
-Place pot roast in the sauce, cover the pan and gently heat until an internal temperature of 150 deg. F is reached (approximately 30 minutes).
- Add lemon juice chopped parsley to sause and check seasoning.
-Serve with polenta, broccli and crusty bread.
Makes 4 servings.