Roast Beef In The Clay Pot

* Exported from MasterCook *

ROAST BEEF IN THE CLAY POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Rolled roast of beef
1 t Salt
Pepper -- to taste
6 sm White onions -- peeled
6 md Carrots -- peel/slice lengthwis
6 sm New potatoes -- unpeeled
6 lg Mushrooms -- sliced
3 tb Parsley, fresh -- chopped
2 Bay leaves -- whole
1 t Arrowroot -- approximately

"Roast beef steamed in the clay pot is a different
experience. The meat has a delightful texture you
can't find in beef cooked any other way. But one word
of caution: it's going to take much less time to cook
than you think. Rely strictly on your meat
thermometer. The size of both the pot and roast will
make a difference. If you like your beef rare, check
the thermometer after 40 minutes. You can omit the
vegetables if you don't want a complete dinner."

Presoak your largest clay pot, top and bottom, in
water fifteen minutes.

Trim fat from beef and rub with salt and pepper. Place
beef in pot and insert meat thermometer. Add to pot
all above ingredients, plus 1 teaspoon salt and dash
of pepper.

Place covered pot in cold oven. Set temperature to 480
degrees. For rare beef, check meat thermometer after
40 minutes. For medium beef, check after 1 hour. For
well-done beef--if you really want it that way--check
after 90 minutes.

Remove pot from oven when meat thermometer is almost
up to temperature. (Don't wait until it's right on the
nose or it will be overdone.) Pour liquid into
saucepan, bring to boil and thicken with about 1/2
teaspoon arrowroot.

Source: "The Clay-Pot Cookbook" by Georgia MacLeod
Sales and Grover Sales



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