Pot Roast Mediterranean Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
5 lb: eye round of beef, tied
1: 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 cup: dry red wine,
2 tablespoon: olive oil (or other oil),
6 med.: new potatoes, peel
4: carrots, cut in 2 sticks
1 cup: tomatoes, diced
1 tablespoon: flour,
Directions:
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 "Womans Day Crockery Cook Book" Meal Mastered by Heather Smith
Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.
Internet: jphelps@shell.portal.com, juphelps@delphi.com or
jphelps@best.com
Yield: 8 servings
Source from luhu.jp
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 "Womans Day Crockery Cook Book" Meal Mastered by Heather Smith
Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.
Internet: jphelps@shell.portal.com, juphelps@delphi.com or
jphelps@best.com
Yield: 8 servings
Source from luhu.jp