Pot Roast Mediterranean - Just Dutch Oven Recipes


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Pot Roast Mediterranean

5 lb Eye round of beef; tied
Pimento-stuffed olives
3 lg Cloves garlic; slivered
1 md Onion; sliced
1 Celery; cut in chunks
1 lg Bay leaf
4 Whole cloves
1 tb Sugar
1/4 ts Summer savory
1/4 ts Peppercorns
1/4 ts Salt
1 1/2 c Dry red wine
2 tb Olive oil (or other oil)
6 md New potatoes; peel
4 Carrots; 2" sticks
1 c Tomatoes; diced
1 tb 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.