Mediterranean Pot Roast

Name: Mediterranean Pot Roast
Ingredients: 1/4 c. flour; 1/2 c. salt; 1/4 tsp. black pepper; 4 lb. chuck roast; 3 Tbsp. olive oil; 2 medium onions; 4 cloves minced garlic; 2 (16 oz.) cans crushed tomatoes; 2 c. chicken broth or red wine; 1 1/2 tsp. thyme; 1 bay leaf; 1 3/4 lb. small red potatoes; 2 medium red bell peppers; 1 large zucchini; 1/2 lb. small mushrooms; 1/4 c. chopped parsley (optional)

16 ingredients

11 steps

Ingredients

1/4 c. flour
1/2 c. salt
1/4 tsp. black pepper
4 lb. chuck roast
3 Tbsp. olive oil
2 medium onions
4 cloves minced garlic
2 (16 oz.) cans crushed tomatoes
2 c. chicken broth or red wine
1 1/2 tsp. thyme
1 bay leaf
1 3/4 lb. small red potatoes
2 medium red bell peppers
1 large zucchini
1/2 lb. small mushrooms
1/4 c. chopped parsley (optional)

Directions

1

On a plate, combine flour, salt and pepper.
2

Lightly dredge the roast in the seasoned flour.
3

Reserve the excess dressing mixture. In a flame-proof casserole, warm 2 tablespoons olive oil over medium high heat.
4

Add the roast and cook until brown on all sides, about 10 minutes.
5

Meanwhile, chop onions.
6

Remove roast and add 1 tablespoon oil, onions and garlic.
7

Saute until onions begin to brown.
8

Add the dredging mixture and stir until the fat absorbs the flour.
9

Add tomatoes, broth or wine, thyme and bay leaf.
10

Bring to a boil.
11

Reduce heat; cover and simmer 2 hours, turning roast from time to time.