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Pot Roast Mediterranean

Recipe By:
Serving Size: 8 Preparation Time :0:00
Categories : Crockpot Beef


5 pounds eye round of beef --tied
pimento-stuffed olives
3 lg cloves garlic --slivered
1 medium onion --sliced
1 rib celery --cut in chunks
1lg 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 (or other oil)
6 med. new potatoes --peel
4 carrots --2" sticks
1 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. From "Woman's Day Crockery Cook Book"

From the recipe files of Carole Walberg

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