MEDITERRANEAN POT ROAST
Steps:
- 1) on a plate, combine the flour, salt and black pepper. Lightly dredge the roast in the seasoned flour. Reserve the excess dredging mixture. 2) In a flameproof caserole or Dutch oven, warm 2 tablespoons of the oil over medium-high heat untilhot but not smoking. Add the roast and cook until browned on all sides. about 10 minutes. 3) meanwhile, very coarsely chop the oninon. 4) Remove theroast from the pan. Add the remaining 1 tablespoon oil, the onions and the garlic. Saute until the onions begin to brown, about 5 minutes. 5) Add the reserved dredgion misture to the pan and stir until the fat absorbs the flour. Add the tomatoes, wine, thyme, and bay leaf, and bring the mixture to a boil. Return the roast to the casserole and bring the liquid to a boil. Reduce the heat to a medium-low, cover and simmer for 2 hours, turing the roast from time to time. 6) Meanwhile, hae the potatoes. Cut the bell peppers into strips. Haave the zucchini lengthwise and cut it into 1-inch lengths. 7) When the roast has cooked for 2 hours, add the potatoes, bell peppers and whole mushrooms to the casserole. Re-cover and cook for 30 minutes. 8) Add the zucchini and cook for 5 minutes longer. Remove the bay leaf. Stir in the parsely (if using) just before serving.
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