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Pot Roast Mediterranean
5 pounds Eye Round of Beef, tied
pimento-stuffed olives
5 Lg cloves garlic, slivered
2 medium onion, sliced
1 whole rib celery, cut in chunks
2 lg 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
3 tablespoons olive oil
6 med. new potatoes, peeled
4 carrots, 2" sticks
2 cup tomatoes, diced
1 tablespoon flour
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 T water and quickly stir into boiling gravy. Cook, stirring
occasionally, until thickened. Serve with beef.
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Mediterranean Stew 02