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"
