Yield: 8 Servings
Measure | Ingredient |
---|---|
5.00 pounds | Eye round of beef; tied |
\N \N | Pimento-stuffed olives |
3.00 large | Cloves garlic; slivered |
1.00 medium | Onion; sliced |
1.00 \N | Celery; cut in chunks |
1.00 large | Bay leaf |
4.00 \N | 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 \N | Carrots; 2\" sticks |
1.00 cup | Tomatoes; diced |
1.00 tablespoon | Flour |
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"