Pot roast mediterranean

8 Servings

Ingredients

Quantity Ingredient
5.00 pounds Eye round of beef; tied
Pimento-stuffed olives
3.00 large Cloves garlic; slivered
1.00 medium Onion; sliced
1.00 Celery; cut in chunks
1.00 large Bay leaf
4.00 Whole cloves
1.00 tablespoon Sugar
¼ teaspoon Summer savory
¼ teaspoon Peppercorns
¼ teaspoon Salt
1½ cup Dry red wine
2.00 tablespoon Olive oil (or other oil)
6.00 medium New potatoes; peel
4.00 Carrots; 2\" sticks
1.00 cup Tomatoes; diced
1.00 tablespoon Flour

Directions

With fat side up,. make small but deep incisions in beef and stuff olive and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and ½ cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade. In Dutch oven brown meat slowly in oil. Remove meat. Put ½ the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 T water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef. From "Woman's Day Crockery Cook Book"

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