1. Sprinkle the roast with 1 teaspoons salt, the pepper, and the flour. Shake off the excess flour and discard. In a large nonstick saute pan, heat 1 1/2 tablespoons of the olive oil over medium heat until very hot. Brown the roast on all sides in the oil, about 3 minutes. Transfer roast to a large bowl and set aside. 2. In a large Dutch oven, melt the butter. Add the rest of the olive oil, the onions, bay leaves, red pepper flakes, thyme, and 1 teaspoons of the salt. Cook over medium heat for about 5 minutes, or until the onions are soft. Add garlic and cook for another 30 seconds. 3. Add the wines. Increase heat to high, bring to a boil, and cook until reduced by half stirring constantly, about 6 minutes. 4. Add the browned roast, the juices that have accumulated in the bowl, the chicken stock, and the remaining salt. Bring to a boil. Reduce the heat to low, cover and simmer for about 2 hours. Turn the meat over about every 30 minutes. 5. Transfer the meat to a cutting board to rest. Increase the heat to high, bring the sauce to a boil and stir constantly. Cook until reduced by half, about 35 minutes. 6. Serve sliced meat with sauce on top and some type of vegetables on the side. (I like mine with mashed potatoes and balsamic green beans with garlic.) *I have a recipe posted for homemade chicken stock if you need it. ---------------------------------------------------------------------------
Nutrition
Ingredients
