Mediterranean Pot Roast - cooking recipe

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)

Preparation

On a plate, combine flour, salt and pepper.
Lightly dredge the roast in the seasoned flour.
Reserve the excess dressing mixture. In a flame-proof casserole, warm 2 tablespoons olive oil over medium high heat.
Add the roast and cook until brown on all sides, about 10 minutes.
Meanwhile, chop onions.
Remove roast and add 1 tablespoon oil, onions and garlic.
Saute until onions begin to brown.
Add the dredging mixture and stir until the fat absorbs the flour.
Add tomatoes, broth or wine, thyme and bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 2 hours, turning roast from time to time.