MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Ceideburg
       Yield: 8 servings
            Stephen Ceideburg
   3 1/2 lb Top, eye or bottom round
       1 c  Red wine
     1/4 c  Vegetable oil
       2 tb Worcestershire or soy sauce
       1    Onion, finely chopped
       1    Clove garlic, finely chopped
       2    Carrots, finely chopped
       2    Stalks celery, finely
       3    Sprigs parsley
     1/2 ts Thyme
       1    Bay leaf
       1 ts Peppercorns
   The meat will be so tender you can cut it with a fork.
   Soak the clay pot in cold water for 10 minutes. Tie the beef with
   string in four places so that it will retain its shape as it cooks.
   Combine all the marinade ingredients in the clay pot. Marinate the
   beef for at least 24 hours, turning the beef several times. Add
   sufficient water or beef broth to the marinade to cover 3/4 of the
   height of the beef. Place the pot in a cold oven. Adjust the heat to
   450 degrees F. Bake for 1 1/2 hours. Serve with horseradish.
   Posted by Stephen Ceideburg
   From “Cooking in Clay” by Irena Chalmers, Potpourri Press, Greensboro
   N.C., 1974.