Mediterranean Pot Roast

READY IN: 3hrs




  • 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!