Pot Roast Mediterranean


Course : Pot Roast
Serves: 8
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Ingredients:


5 pounds eye round of beef roast -- tied

1 jar 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 medium carrots -- cut in, 2 inch sticks

1 cup tomatoes -- diced

1 tablespoon all-purpose flour
 

Preparation / 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 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.


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