*  Exported from  MasterCook  *

                         Pot Roast Mediterranean

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Eye Round of Beef -- tied
                        Pimento-Stuffed Olives
   3      Lg   Cloves   Garlic -- slivered
   1      Medium        Onion -- sliced
   1      Rib           Celery -- cut in chunks
   1      Lg            Bay Leaf
   4                    Whole Cloves
   1      tablespoon    Sugar
     1/4  teaspoon      Summer Savory
     1/4  teaspoon      Peppercorns
     1/4  teaspoon      Salt
   1 1/2  cups          Dry Red Wine
   2      tablespoons   Olive Oil (or other oil)
   6      Med.          New Potatoes -- peel
   4                    Carrots -- 2" sticks
   1      cup           Tomatoes -- diced
   1      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"
 




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