Pot Roast Mediterranean recipe
Submitted by: anonymous
Recipe Yield: 8 servings
| Prep. Time: |
30 minutes |
| Cooking Time: |
10 hours |
| Ready in: |
10 hours |
Recipe Categories
Ingredients
| Amount |
Ingredient |
Preparation |
| 1
x |
olives |
pimento-stuffed |
| 3
each |
garlic |
cloves, slivered |
| 1
each |
onion |
sliced |
| 1
each |
celery |
stalk, cut in chunks |
| 1
each |
bay leaf |
|
| 4
each |
cloves |
whole |
| 1
tablespoon |
sugar |
|
| 1/4
teaspoon |
summer 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 |
|
| 5
pounds |
beef |
roast, eye round of beef |
Directions
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 - 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 tb water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened.
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