Added by Cindy Hogan | Mon 22 Jun 2009 @ 20:23
1/4 cup flour
1 1/2 teaspoon salt
1/4 teaspoon black pepper
4 lb• chuck roast, well trimmed
3 tablespoons olive oil (or other vegetable oil)
2 medium onions
4 cloves garlic, minced or crushed
2 cans (16 oz each) crushed tomatoes
2 cups red wine
1 1/2 teaspoon 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 cup chopped parsley
Combine the flour, salt and black pepper. Lightly dredge the roast in the seasoned flour. Reserve the excess dredging mixture.
In a Dutch oven or oven proof casserole dish with lid, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the roast and cook until browned on all sides (about 10 minutes).
Very coarsely chop the onions. Remove the roast from the pan. Add the remaining 1 tablespoon oil, the onions and garlic. Sauté until the onions begin to brown, about 5 minutes.
Add the reserved dredging mixture to the pan and stir until the fat absorbs the flour. Add the tomatoes, wine, thyme and bay leaf, and bring mixture to a boil. Return the roast to the dutch overn or casserole dish and bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 2 hours, turning the roast from time to time.
Cut the potatoes in half. Cut the bell peppers into strips. Cut the zucchini lengthwise and cut it into 1\" lengths.
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.
Add the zucchini and cook for 5 minutes longer. Remove the bay leaf. Stir in the parsley, just before serving.
Enjoy with a glass or two of red wine!