|A perfect one pot meal when your in a hurry~|
1 (28 ounce) can stewed tomatoes
4 whole cleaned garlic cloves
2 green bell peppers cut in cubes
1 cup burgundy wine
1 cup chicken broth (keep extra on hand)
2 tablespoons flour
2 potatoes cut in cubes
1/2 cup or more of finger carrots ( my family loves potatoes more so I add just a few go ahead and load up if you like!)
1/2 teaspoon dried oregano, parsley, basil, garlic powder, cayenne pepper, salt and black pepper
4 plum tomatoes cut up
1 pound of cleaned sliced mushrooms (optional)
Preheat the oven to 350 degrees.
Place the roast in a dutch oven or roasting pan, pour stewed tomatoes over it, add all other vegetables sprinkles with all spices, flour and herbs. Pour liquids on the bottom of the pot. Cover.
Roast for 2 1/2 to 3 hours, until fork tender (checking half way through to see if you need to add more broth if it's dry, depending on how many potatoes you added, you may need more broth). Let stand for about 10 minutes at room temperature before carving and serving.