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1) on a plate, combine the flour, salt and black pepper. Lightly dredge the roast in the seasoned flour. Reserve the excess dredging mixture.
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2) In a flameproof caserole or Dutch oven, warm 2 tablespoons of the oil over medium-high heat untilhot but not smoking. Add the roast and cook until browned on all sides. about 10 minutes.
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3) meanwhile, very coarsely chop the oninon.
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4) Remove theroast from the pan. Add the remaining 1 tablespoon oil, the onions and the garlic. Saute until the onions begin to brown, about 5 minutes.
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5) Add the reserved dredgion misture to the pan and stir until the fat absorbs the flour. Add the tomatoes, wine, thyme, and bay leaf, and bring the mixture to a boil. Return the roast to the casserole and bring the liquid to a boil. Reduce the heat to a medium-low, cover and simmer for 2 hours, turing the roast from time to time.
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6) Meanwhile, hae the potatoes. Cut the bell peppers into strips. Haave the zucchini lengthwise and cut it into 1-inch lengths.
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7) When the roast has cooked for 2 hours, add the potatoes, bell peppers and whole mushrooms to the casserole. Re-cover and cook for 30 minutes.
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8) Add the zucchini and cook for 5 minutes longer. Remove the bay leaf. Stir in the parsely (if using) just before serving.
