Recipe 4 All: Pot Roast Mediterranean Recipe — Every recipe in the World on this site.

Recipe 4 All: Pot Roast Mediterranean Recipe

Pot Roast Mediterranean

Yield: 8 Servings
5lb 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
1tablespoon Sugar
¼teaspoon Summer Savory
¼teaspoon Peppercorns
¼teaspoon Salt
cups Dry Red Wine
2tablespoon Olive Oil (or other oil)
6  Med. New Potatoes; peel
4  Carrots; cut in 2" sticks
1cups Tomatoes; diced
1tablespoon 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 ½ 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 ½ 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.


Your Pot Roast Mediterranean is ready. Buon appetito!

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