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Source: America's Favorite Food Associations

Pot Roast Mediterranean
A delicious meal!
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: 10-12 hours
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5 pounds beef eye of round, tied
pimiento-stuffed olives
5 cloves garlic, large, silvered
2 onion, medium, sliced
1 whole rib celery, cut into chunks
2 bay leaf, large
4 cloves, whole
1 tablespoon sugar
1/4 teaspoon savory, summer
1/4 teaspoon peppercorns
1/4 teaspoon salt
1 1/2 cups dry red wine
3 tablespoons olive oil
6 potatoes, medium, new, peeled
4 carrots, 2" sticks
2 cups tomatoes
1 tablespoons 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.

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