Roast Beef in the Clay Pot

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.

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Ingredients

5	pounds	roast beef	rolled
1	teaspoon	salt
1	x	black pepper	to taste
6	small	white onion	peeled
6	medium	carrots	peeled, sliced lengthwise
6	small	new potatoes	unpeeled
6	large	mushrooms	sliced
3	tablespoons	parsley leaves	fresh, chopped
2	each	bay leaves	whole
1	teaspoon	arrowroot flour	approximately

Directions

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 15 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, 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.

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Member Review

Alpine Baked Pasta

Wow this was good, and I'm some stuffed! This dish was easy to make and bake and fill your face with. Used an italian blend of cheese that included provolone, mozzarella, parmesan and asiago. Served it up with Easy Onion & Herb Focaccia and it was a full meal. The sage made the dishes aromatic and extraordinary!

Reviewed by laurie@recipeland

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