Pot Roast With Tomatoes Wine And Vegetables
|Beef rump roast||3 Pound (1 Piece)|
|Flour||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), chopped|
|Dry red wine||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Fresh thyme leaves/1 teaspoon dried thymes||1 Tablespoon|
|Carrots||4 Medium, peeled and halved|
|Zucchini||4 Medium, cut into 2 inch pieces|
|Red bell peppers||2 Medium, cut into 2x2-inch squares|
1. Trim excess fat from roast. Season with salt and pepper. Dust with flour. In a nonreactive large Dutch oven, heat olive oil over medium heat. Add rump roast and cook, turning, 10 minutes, or until evenly browned all over.
2. Add onion and cook 2 to 3 minutes, or until softened. Add garlic, bay leaves, wine, water, tomatoes, thyme, and remaining salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer 45 to 60 minutes, or until meat is tender.
3. Add carrots, zucchini, and bell peppers. Cover and cook 15 minutes, or until vegetables are tender. Remove meat to a carving board, cut into 1/2 -inch slices, and place with vegetables on a warmed serving platter; cover with foil to keep warm.
4. Skim fat from pan juices. If necessary, boil over high heat to reduce to 2 1/4 to 3 cups. Season with additional salt and pepper, if needed. Serve meat and vegetables with pan sauce.