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

1. With fat side up, make small but deep incisions in beef and stuff olives and 2 slivers garlic in each cut.
2. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and 1/2 cup sliced olives.
3. Pour wine over all, marinate all night, turning occasionally.
4. Remove beef and reserve marinade.
5. In Dutch oven brown meat slowly in oil.
6. Remove meat.
7. Put 1/2 the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots.
8. Mix marinade ingredients and tomatoes and pour over top.
9. Cover and cook on low 10 to 12 hours.
10. Remove meat to serving platter.
11. Using slotted spoon, place olives and vegetables around pot roast.
12. Strain gravy and measure 2 cups.
13. Place back in cooker and bring to boil on high.
14. Blend flour with 2 tablespoons water and quickly stir into boiling gravy.
15. 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)