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"