Beef, Clay Pot Recipe

• 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

1. "Roast beef steamed in the clay pot is a different experience.
2. The meat has a delightful texture you cannot find in beef cooked any other way.
3. But one word of caution: it's going to take much less time to cook than you think.
4. Rely strictly on your meat thermometer.
5. The size of both the pot and roast will make a difference.
6. If desired your beef rare, check the thermometer after 40 min.
7. You can omit the vegetables if you do not want a complete dinner."
8. Presoak your largest clay pot, top and bottom, in water fifteen min.
9. Trim fat from beef and rub with salt and pepper.
10. Place beef in pot and insert meat thermometer.
11. Add in to pot all above ingredients, plus 1 tsp.
12. salt and dash of pepper.
13. Place covered pot in cool oven.
14. Set temperature to 480 degrees.
15. For rare beef, check meat thermometer after 40 min.
16. For medium beef, check after 1 hour.
17. For well-done beef-if you really want it which way-check after 90 min.
18. Remove pot from oven when meat thermometer is almost up to temperature.
19. (Do not wait till it's right on the nose or possibly it will be overdone.)
20. Pour liquid into saucepan, bring to boil and thicken with about 1/2 tsp.
21. arrowroot.

rolled roast of beef, salt pepper, white onions, carrots, new potatoes, mushrooms, parsley, bay leaves, arrowroot

Taken from cookeatshare.com/recipes/beef-clay-pot-81793 (may not work)