| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Clay pot |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Bottom round pot roast |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Marsala wine; or Madeira |
| 1/2 |
ts |
Lemon pepper |
| 1 |
ts |
Coarse salt |
| 1/4 |
ts |
Curry powder |
| 6 |
md |
Carrots; peeled/sliced |
| 6 |
sm |
White onions; peeled |
| 1 |
ts |
Arrowroot; approximately |
INSTRUCTIONS
Combine all ingredients--except the carrots, onions and arrowroot--and
marinate the pot roast for 3 or 4 days.
When it is about cooking time, presoak the pot, top and bottom, in water
for 15 minutes. Place the roast in the pot along with the marinade, carrots
and onions.
Place the covered pot in a cold oven. Set temperature to 480 degrees. Cook
70 minutes (for a medium roast). Remove pot from oven and pour off liquid
into a saucepan. Add the arrowroot and bring to a boil until thickened.
Serve the sauce over brown rice.
Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales
Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 1996 13:54:07 +0000
From: Linda Place <placel@worldnet.att.net>
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