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Name: Beef, Clay Pot
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 5 lb Rolled roast of beef; 1 ts Salt; 6 sm White onions; peeled; 6 md Carrots; peel/slice; 6 sm New potatoes; unpeeled; 6 lg Mushrooms; sliced; Pepper; to taste; 3 tb Parsley; fresh, chopped; 2 Bay leaves; whole; 1 ts Arrowroot; approximately

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INGREDIENTS

5 lb Rolled roast of beef
1 ts Salt
6 sm White onions; peeled
6 md Carrots; peel/slice
6 sm New potatoes; unpeeled
6 lg Mushrooms; sliced
Pepper; to taste
3 tb Parsley; fresh, chopped
2 Bay leaves; whole
1 ts Arrowroot; approximately

INSTRUCTIONS

"Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you cant find in beef cooked any other way. But one word of caution: its 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 dont 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. (Dont wait until its 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 Recipe by: The Clay Pot Cookbook Posted to KitMailbox Digest by J Pellegrino on Sep 20, 1998,

NOTES

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Beef, Clay Pot

5 lb Rolled roast of beef
1 ts Salt
6 sm White onions; peeled
6 md Carrots; peel/slice
6 sm New potatoes; unpeeled
6 lg Mushrooms; sliced
 Pepper; to taste
3 tb Parsley; fresh, chopped
2 Bay leaves; whole
1 ts Arrowroot; approximately

"Roast beef steamed in the clay pot is a different experience. The meat has  a delightful texture you cant find in beef cooked any other way. But one  word of caution: its 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 dont 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.  (Dont wait until its 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    Recipe by: The Clay Pot Cookbook    Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on Sep  20, 1998,

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Nutrition

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Serving Size: 1 Serving (380g)
Recipe Makes: 6 Servings

Calories: 5
Calories from Fat: 1 (20%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 17mg		0 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5

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