Pot Roast Mediterranean
Nothing beats a savory pot roast, so try this delicious recipe that uses red wine and a variety of vegetables.
Yield
8 servingsPrep
30 minCook
10 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ¼ | teaspoon |
savory
|
*
|
| ¼ | teaspoon |
peppercorns
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | 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 |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
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 |
*
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
savory
|
*
|
| 1.3 | ml |
peppercorns
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
wine
dry, red |
*
|
| 3E+1 | ml |
olive oil
or other oil |
|
| 6 | each |
potatoes
new, peeled |
|
| 4 | each |
carrots
chopped in 2 inch sticks |
|
| 237 | ml |
tomatoes
diced |
|
| 15 | ml |
all-purpose flour
|
|
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 ½ 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 ½ 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 to 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 tablespoons water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened.
