Mediterranean Pot Roast

1. Trim fat from meat. In a small bowl combine flour, oregano, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub onto both sides of meat. In a 4- to 6-quart Dutch oven brown meat in hot oil. Combine crushed tomatoes, broth, onion, garlic, and sugar. Pour over meat. Bring to boiling; reduce heat. Cover and simmer for 2 hours.

2. Add fennel wedges and the 1/4 cup olives. Simmer, covered, for 1 hour more or until meat is tender. Transfer meat to a platter. Stir lemon peel into sauce. Serve sauce and vegetables with meat and noodles or rice. Garnish with additional ripe and/or green olives, if desired. Makes 8 servings.