Pot Roast Mediterraneancrockpot, meats 5.00 lb eye round of beef; tied 1 pimento-stuffed olives 3.00 large cloves garlic; slivered 1.00 medium onion; sliced 1.00 celery; cut in chunks 1.00 large bay leaf 4.00 whole cloves 1.00 tablespoon sugar 0.25 teaspoon summer savory 0.25 teaspoon peppercorns 0.25 teaspoon salt 1.50 cup dry red wine 2.00 tablespoon olive oil (or other oil) 6.00 medium new potatoes; peel 4.00 carrots; 2 sticks 1.00 cup tomatoes; diced 1.00 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" |
