Olive Stuffed Pot Roast

Yield 4

Preparation time is 25 minutes, cooking 2 hours

Ingredients

• ¾ cup of black canned pitted olives – (175ml)
• ¾ cup of green canned pitted olives – (175ml)
• 1/3 cup of chopped parsley – (75ml)
• ¼ cup of freshly shredded Parmesan Cheese – (60ml)
• 3 teaspoons of chili powder – (15ml)
• 1 teaspoon of pressed garlic – (5ml)
• Salt & pepper
• ½ cup of chopped onion – (125ml)
• 8 oz tomato sauce – (250ml)
• 1 tablespoon of flour – (15ml)
• 1 5pound cross rib beef roast

Directions

1. Drain canned olives, reserve olives juice and set aside. Chop olives and combine with parsley, cheese, 2 teaspoon chilli powder, garlic and salt and pepper to taste.   Using a long thin blade, slice about 15 slits into the roast, a larding needle may also be used, then stuff olive mixture into the slits.
2. In a large skillet: heat oil and brown roast on all sides. Add onions to skillet and brown lightly.
3. In another bowl mix together, tomato sauce, olive juice and remaining chilli powder. Pour over roast and bring to boil, reduce heat, cover and let simmer for about 2 hours, basting every ½ hour.
4. Remove roast to rest, mix flour with cold water and add a little of the hot liquid to it. Combine with pan juices, whisk and bring it to boil to create gravy.
5. Carve roast, serve with gravy and enjoy!