Roast beef in the clay pot
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Roast beef in the clay pot
  Roast    Beef  
Last updated 6/12/2012 1:20:33 AM. Recipe ID 52335. Report a problem with this recipe.
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      Title: Roast beef in the clay pot
 Categories: Beef, Clay pot
      Yield: 6 Servings
 
      5 lb Rolled roast of beef
      1 ts 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 ts 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.
  




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Recipe ID 52335 (Apr 03, 2005)

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