Pot Roast Mediterranean
- 5 pounds beef roast, eye round of beef
- 1 x olives pimento-stuffed
- 3 each garlic cloves, slivered
- 1 each onions sliced
- 1 each celery stalk, cut in chunks
- 1 each bay leaves
- 4 each cloves whole
- 1 tablespoon sugar
- 1/4 teaspoon savory
- 1/4 teaspoon peppercorns
- 1/4 teaspoon salt
- 1 1/2 cup wine dry, red
- 2 tablespoons olive oil or other oil
- 6 each potatoes new, peeled
- 4 each carrots chopped in 2 inch sticks
- 1 cup tomatoes diced
- 1 tablespoon flour, all-purpose
- With fat side up, make small but deep incisions in beef and stuff olives 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 to 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.
beef roast, garlic, onions, celery stalk, bay leaves, sugar, savory, peppercorns, salt, wine, olive oil, potatoes new, carrots, tomatoes, flour
Taken from recipeland.com/recipe/v/pot-roast-mediterranean-2187 (may not work)