Mediterranean Pot Roast

sobota, 8 lutego 2014

Mediterranean Pot Roast

Time: 3 hrs

Ingredients

  • 1/4 cup flour
  • 1 teaspoon seasoning salt (or white salt)
  • 1/2 teaspoon black pepper
  • 1 (4 lb) chuck roast
  • 4 -6 tablespoons olive oil
  • 2 large onions, chopped
  • 2 tablespoons fresh minced garlic
  • 1 -2 teaspoon dryed chili flakes (optional or to taste)
  • 2 -3 teaspoons dried thyme
  • 2 (16 ounce) cans crushed tomatoes
  • 2 cups dry red wine (can use more than 2 cups)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • salt and pepper
  • 2 lbs small red potatoes
  • 2 medium red bell peppers, cut into strips
  • 1 large zucchini, chopped into about 1-inch pieces
  • 3/4 lb button mushroom
  • chopped fresh parsley (optional)

Directions

  • 1 Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
  • 2 In a Dutch oven heat olive oil over medium heat.
  • 3 Add in the roast and brown on all sides (this should take about 15 minutes).
  • 4 Remove the roast to a plate and add in onions, garlic, chili flakes (if using) and thyme; saute until the onions begin to brown (about 5 minutes).
  • 5 Add in the reserved flour mixture and stir until the fat absorbs the flour.
  • 6 Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
  • 7 Season sauce with salt and pepper.
  • 8 Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer).
  • 9 When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
  • 10 Cover and simmer for another 30-35 minutes.
  • 11 Add in zucchini and cook the last 10 minutes.
  • 12 Stir in the chopped fresh parsley just before serving.
  • 13 Delicious!

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