*  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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