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 mushrooms
chopped fresh parsley (optional)
Directions:
Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour).
In a Dutch oven heat olive oil over medium heat.
Add in the roast and brown on all sides (this should take about 15 minutes).
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).
Add in the reserved flour mixture and stir until the fat absorbs the flour.
Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
Season sauce with salt and pepper.
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).
When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
Cover and simmer for another 30-35 minutes.
Add in zucchini and cook the last 10 minutes.
Stir in the chopped fresh parsley just before serving.
Delicious!
Servings: 6-8
Time preparation: 30 min.
Time total: 180 min.