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 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
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.