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.