Pot Roast Mediterranean

Name: Pot Roast Mediterranean
Cook time: P1D2H
Total time: P1D2H
Yield: 8
Cuisine: Fusion
Ingredients: beef; olives; garlic; onions; celery; bay leaves; cloves; sugar; savory; peppercorns; salt; wine; olive oil; potatoes; carrots; tomatoes; flour

Submitted by marcellorama

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

YIELD

8 servings

PREP

30 min

COOK

10 hrs

READY

10 hrs

Ingredients

POUNDS BEEF
roast, eye round of beef

X OLIVES
pimento-stuffed *

EACH GARLIC
cloves, slivered

EACH ONIONS
sliced

EACH CELERY
stalk, cut in chunks

EACH BAY LEAVES *

EACH CLOVES
whole *

TABLESPOON SUGAR

TEASPOON SAVORY *

TEASPOON PEPPERCORNS

TEASPOON SALT

1 ½

CUP WINE
dry, red *

TABLESPOONS OLIVE OIL
or other oil

EACH POTATOES
new, peeled

EACH CARROTS
chopped in 2 inch sticks

CUP TOMATOES
diced

TABLESPOON 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.