Recipe Categories
Meat
Back to Pot Roast
5 pounds 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
1 tablespoon Sugar
1/4 teaspoon Summer Savory
1/4 teaspoon Peppercorns
1/4 teaspoon Salt
1 1/2 cups Dry Red Wine
2 tablespoons Olive Oil (or other oil)
6 Med. New Potatoes -- peel
4 Carrots -- 2" sticks
1 cup Tomatoes diced
1 tablespoon
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. From
"Woman's Day Crockery Cook Book"