*  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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