5 pounds Eye Round of Beef
Pimento-stuffed olives
3 large cloves garlic, sliced
1medium onion, sliced
1 stick celery, sliced
large bay leaf
whole cloves
1 Tbs. sugar
1/4 tsp. savory
1/4 tsp. peppercorns
1/4 tsp. salt
1 1/2 cups dry red wine
2 Tbs. olive oil
6 medium new potatoes
4 carrots
1 cup tomatoes, diced
1 Tbs. flour

With flat side up, make small but deep incisions in beef and stuff the olives and garlic. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, summer savory, peppercorns and 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 and top with remaining marinade ingredients and tomatoes. 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 Tbs. water and quickly stir into boiling gravy. Cook, stirring occasionally until thickened.

Posted in recipes, cooking, food by Lisa - November 28th, 2006 |
Tags: recipe, mediterranean, beef, diet

Bookmark this page
del.icio.us | furl | digg it! | reddit | spurl | yahoo!