How to make it

  • 1. On a plate, combine the flour, salt and black pepper. Lightly dredge the roast in the seasoned flour. Reserve the excess dredging mixutre.
  • 2. In a flameproof casserole or Dutch oven, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the roast and cook unitl browned on all sides (about 10 minutes).
  • 3. Meanwhile, very coarsely chop the onions.
  • 4. Remove the roast from the pan. Add the remaining 1 tablespoon oil, the onions and garlic. Saute until the onions begin to brown, about 5 minutes.
  • 5. 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 the mixture to a boil. Return the roast to the casserole and bring the liquied to a boil. Reduce the heat to medium-low, cover and simmer for 2 hours, turning the roast from time to time.
  • 6. Meanwhile, halve the potatoes. Cut the bell peppers into strips. Halve the zucchini lengthwise and cut it into 1" 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 parsley (if using) just before serving.

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