Tomato-Herb Pot Roast

• Makes: 8 servings
• Prep: 30 mins
• Bake: 2 hrs 325°F
• Cook: 10 mins

Ingredients

• 3
  pounds boneless beef chuck pot roast
• 1/2
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 2
  tablespoons olive oil
• 1
  cup finely chopped onion
• 4
  cloves garlic, minced
• 1
  15 ounce can tomato sauce
• 1
  tablespoon tomato paste
• 1/2
  cup dry red wine or beef broth
• 1/4
  cup snipped fresh Italian (flat-leaf) parsley
• 1/4
  cup pitted, quartered Kalamata olives
• 2
  anchovy fillets, patted dry and finely chopped
• 2
  15 ounce cans cannellini beans, rinsed and drained
• Cracked black pepper
• 2
  tablespoons finely shredded Parmesan cheese
• Snipped fresh Italian (flat-leaf) parsley

Directions

1. Preheat oven to 325 degrees F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.
2. Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.
3. Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened.
4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through.
5. Transfer beans to platter with beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce