Mediterranean Pot Roast

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This roast is cooked in a dutch oven on top of the stove, the sauce is wonderful!!

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Steps

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Mix the flour with seasoning salt and pepper , then lightly coat the roast in the flour.

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In a dutch oven heat olive oil over medium heat.

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Add in the roast and brown on all sides.

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Remove the roast to a plate and add in onions , garlic , chili flakes and thyme.

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Saute until the onions begin to brown.

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Add in the reserved flour mixture and stir until the fat absorbs the flour.

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Add in crushed tomatoes , red wine , worcestershire sauce and bay leaf.

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Bring to a boil , then cover with a tight-fitting lid.

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Season sauce with salt and pepper.

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Reduce the heat to low or medium low and simmer for about 2 hours.

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When the roast has cooked for the 2 hours , add in potatoes , bell peppers , and whole mushrooms.

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Cover and simmer for another 30-35 minutes.

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Add in zucchini and cook the last 10 minutes.

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Stir in the chopped fresh parsley just before serving.

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Delicious !.

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Ingredients

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flour, seasoning salt, black pepper, chuck roast, olive oil, onions, garlic, chili flakes, dried thyme, crushed tomatoes, dry red wine, worcestershire sauce, bay leaves, salt and pepper, small red potatoes, red bell peppers, zucchini, button mushroom, fresh parsley