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1
Trim excess fat from roast; wash and pat dry; salt and pepper to taste.
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2
Lightly dredge in the flour, shaking off excess.
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3
Tie securely with butcher's twine (kitchen twine).
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4
Heat the olive oil in a large Dutch oven; brown the meat over medium-high heat on all sides, about 15 minutes.
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5
Remove meat and set aside.
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6
Reduce heat to medium and add a little more oil, if necessary.
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7
Add in the peppers, onion, celery and garlic cloves; saute 4 to 5 minutes; set aside (will be added back later to the braising meat).
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8
Return browned meat to the pot.
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9
; add all remaining ingredients.
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10
Bring to a boil over medium-high heat; cover and reduce heat to medium-low.
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11
Cook, covered, very slowly, until meat is somewhat tender, about 2 1/2 to 3 hours.
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12
Add back the reserved peppers, onion, celery and garlic cloves.
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13
Continue to cook for another hour, adding more liquid if necessary, until meat is very tender and vegetables are cooked through.
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14
NOTE: Turn and baste the meat several times during cooking.
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15
Remove meat from pot and let rest and cool down for about 10 minutes before slicing or shredding.
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16
Remove bay leaves from pot and ladle vegetables, garlic and sauce over the meat on a warmed serving platter.
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17
Serve with garlic mashed potatoes or hot cooked rice, if desired.
