Name: Mediterranean Pot Roast
Ingredients: 5 pound eye round of beef, tied; 5 pimento-stuffed olives; 5 cloves garlic, slivered; 2 medium onion, sliced; 1 celery stalk, chopped; 2 large bay leaves; 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; 3 tablespoon olive oil; 6 new potatoes, peeled; 4 carrots, sliced; 2 cup tomatoes, diced; 1 tablespoon all-purpose flour

Mediterranean Pot Roast

Take your go-to slow cooker pot roast recipe to a new culinary level! This Mediterranean Pot Roast bursts with the many flavors of Greek cuisine, making this slow cooker pot roast recipe unique and delicious!

Cooking MethodSlow Cooker

Ingredients

5 pounds eye round of beef, tied
5 pimento-stuffed olives
5 cloves garlic, slivered
2 medium onion, sliced
1 celery stalk, chopped
2 large bay leaves
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
3 tablespoons olive oil
6 new potatoes, peeled
4 carrots, sliced
2 cups tomatoes, diced
1 tablespoon all-purpose flour

Instructions

With fat side up, make five small but deep incisions in beef and stuff one olive and 2 slivers of garlic in each cut. Place in large bowl. Add onions, celery, bay leaves, cloves, sugar, savory, peppercorns, salt, and any remaining garlic.
Pour wine over meat and marinate over night, turning occasionally.
When ready to cook, remove beef and reserve marinade. In large skillet, brown meat slowly in oil. Place in slow cooker, along with potatoes and carrots.
Add tomatoes to meat marinade and pour over meat in slow cooker. Cover and cook on low for 10 to 12 hours, or until meat is cooked.
Remove meat and vegetables from slow cooker and arrange on platter. Add flour to liquid in slow cooker and cook on low, uncovered, until thickened. Serve with beef.