1

Preheat oven to 325 degrees F.

2

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

3

Place the pot roast in the sauce, cover the pan and gently heat until an internal temperature of 150° F. is reached (approximately 30 minutes).

4

Add lemon juice and chopped parsley to the sauce and check for needed additional seasoning.

5

To serve, slice pot roast and drizzle with sauce.