Pot Roast Mediterranean

Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.

10 hours Prep: 30 minutes Cook: 10 hours

962 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

5	pounds	beef	roast, eye round of beef
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, all-purpose

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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Nutrition Facts

Serving Size 490g

Amount per Serving

Calories 962 52% of calories from fat

	% Daily Value*
Total Fat 55.0g	85%
Saturated Fat 21.0g	105%
Trans Fat 0.0g
Cholesterol 244mg	81%
Sodium 286mg	12%
Total Carbohydrate 34.0g	11%
Dietary Fiber 4.0g	15%
Sugars 5.0g
Protein 79.0g	157%