INGREDIENTS

INSTRUCTIONS

"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
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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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