Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        eye round of beef roast -- tied
                        pimento-stuffed olives
   3      cloves        garlic -- slivered
   1      medium        onion -- sliced
   1      rib           celery -- cut in chunks
   1      large         bay leaf
   4                    whole cloves
   1      tablespoon    sugar
     1/4  teaspoon      summer savory
     1/4  teaspoon      peppercorns
     1/4  teaspoon      salt
   1 1/2  cups          dry red wine
   2      tablespoons   olive oil
   6      medium        new potatoes -- peel
   4                    carrots, cut in -- 2" sticks
   1      cup           tomatoes -- diced
   1      tablespoon    all-purpose flour

Preparation:

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 1/2 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 1/2 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 tablespoons water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef.