If already cooked, as I assume it is, the flavors will most likely mellow and blend after being refrigerated overnight and reheated the next day. If you are serving tonight, you might be able to "dilute" the sauce byremoving the roast, dividing the sauce component in half. Repeat the steps you used to create it in the first place (sauté aromatics like onion, garlic, celery etc., add liquids like stock, water and/or canned tomatoes, simmer with half the original sauce, then add in the roast back in at the end of simmering. Freeze the other half of the original sauce as a flavor base for next time.
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