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Ingredients
- 5 lb Rolled roast of beef
- 1 tsp Salt Pepper, to taste
- 6 sm White onions, peeled
- 6 med Carrots, peel/slice lengthwise
- 6 sm New potatoes, unpeeled
- 6 lrg Mushrooms, sliced
- 3 Tbsp. Parsley, fresh, minced
- 2 x Bay leaves, whole
- 1 tsp Arrowroot, approximately
Directions
- "Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you cannot 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 desired your beef rare, check the thermometer after 40 min. You can omit the vegetables if you do not want a complete dinner."
- Presoak your largest clay pot, top and bottom, in water fifteen min.
- Trim fat from beef and rub with salt and pepper. Place beef in pot and insert meat thermometer. Add in to pot all above ingredients, plus 1 tsp. salt and dash of pepper.
- Place covered pot in cool oven. Set temperature to 480 degrees. For rare beef, check meat thermometer after 40 min. For medium beef, check after 1 hour. For well-done beef-if you really want it which way-check after 90 min.
- Remove pot from oven when meat thermometer is almost up to temperature.
- (Do not wait till it's right on the nose or possibly it will be overdone.) Pour liquid into saucepan, bring to boil and thicken with about 1/2 tsp. arrowroot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 1122mg | 32% |
| Total Carbs 39.01g | 10% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.33g | 5% |
| Protein 5.17g | 8% |
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