Potatoes and Pot Roast

4  lb.		boneless beef chuck roast
1  tablespoon		Cajun seasoning
1  cup		Salt
1/4  cup		pepper
2  tablespoons		olive oil
2  servings		medium onions, halved, sliced
8  ounces		mushrooms
2		medium bell peppers
1  cup		red wine
1  cup		beef broth or chicken broth
2-1/2  lb.		medium red potatoes, peeled

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1)Cut excess fat from the roast and rub it all over with the Cajun seasonings; sprinkle with salt and pepper.
2)Put it in a food storage bag or bowl; seal or cover and refrigerate for at least 1 hour.
3)In a large pot or braising pan, heat olive oil over medium-low heat; add the onions and cook, stirring frequently, for about 15 to 20 minutes, or until the onions are tender and browned.
4)Add the mushrooms and peppers and cook for about 3 minutes longer.
5)Remove the vegetables to a plate and turn the heat up to medium-high.
6)Sear the seasoned roast on all sides.
7)Add the cooked vegetables, wine, and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until reduced by about one-third.
8)Cover and reduce heat to low. Simmer for 3 1/2 hours. Add the potatoes and continue cooking for about 30 to 45 minutes longer, or until the potatoes are tender.