Mediterranean Pot Roast

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1/4 cup flour
• 1 teaspoon seasoning salt (or salt)
• 1/2 teaspoon black pepper
• 1 (4 lb) chuck roast
• 4 -6 tablespoons olive oil
• 2 large onions, chopped
• 2 tablespoons fresh minced garlic
• 1 -2 teaspoon dryed chili flakes (optional or to taste)
• 2 -3 teaspoons dried thyme
• 2 (16 ounce) cans crushed tomatoes
• 2 cups dry red wine (can use more than 2 cups)
• 1 tablespoon worcestershire sauce
• 2 bay leaves
• salt and pepper
• 2 lbs small red potatoes
• 2 medium red bell peppers, cut into strips
• 1 large zucchini, chopped into about 1-inch pieces
• 3/4 lb button mushroom
• chopped fresh parsley (optional)

Recipe

• 1 mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
• 2 in a dutch oven heat olive oil over medium heat.
• 3 add in the roast and brown on all sides (this should take about 15 minutes).
• 4 remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes).
• 5 add in the reserved flour mixture and stir until the fat absorbs the flour.
• 6 add in crushed tomatoes, red wine, worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
• 7 season sauce with salt and pepper.
• 8 reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer).
• 9 when the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
• 10 cover and simmer for another 30-35 minutes.
• 11 add in zucchini and cook the last 10 minutes.
• 12 stir in the chopped fresh parsley just before serving.
• 13 delicious!