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.
Yield
4 servingsPrep
20 minCook
20 minReady
40 min
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
roast beef
rolled |
2.27E+3
|
| 1 | teaspoon |
salt
|
6.08
|
| 1 | x |
black pepper
to taste |
*
|
| 6 | small |
white onion
peeled |
1986
|
| 6 | medium |
carrots
peeled, sliced lengthwise |
366
|
| 6 | small |
new potatoes
unpeeled |
*
|
| 6 | large |
mushrooms
sliced |
138
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
9
|
| 2 | each |
bay leaves
whole |
*
|
| 1 | teaspoon |
arrowroot flour
approximately |
2.67
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
roast beef
rolled |
|
| 5 | ml |
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 |
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
| 2 | each |
bay leaves
whole |
*
|
| 5 | ml |
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 ½ teaspoon arrowroot.
