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Recipe Name: Beef, Clay Pot Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

5 Pound(s) Rolled roast of beef
1 Teaspoon(s) Salt
Pepper, to taste
6 White Onions, peeled
6 Carrots, peel/slice
6 New potatoes, unpeeled
6 Mushrooms, sliced
3 Tablespoon(s) Parsley, fresh chopped
2 Bay Leaves, whole
1 Teaspoon(s) 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
Recipe by: The Clay Pot Cookbook Posted to KitMailbox Digest by J
Pellegrino <> on Sep 20, 1998, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 389.8mg
Potassium: 85.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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