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Roast Beef in the Clay Pot

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Recipe

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.

 
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 pounds roast beef
rolled
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1 teaspoon salt
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1 x black pepper
to taste
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6 small white onion
peeled
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6 medium carrots
peeled, sliced lengthwise
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6 small new potatoes
unpeeled
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6 large mushrooms
sliced
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3 tablespoons parsley leaves
fresh, chopped
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2 each bay leaves
whole
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1 teaspoon arrowroot flour
approximately
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Ingredients

Amount Measure Ingredient Features
2.3 kg roast beef
rolled
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5 ml salt
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1 x black pepper
to taste
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6 small white onion
peeled
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6 medium carrots
peeled, sliced lengthwise
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6 small new potatoes
unpeeled
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6 large mushrooms
sliced
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45 ml parsley leaves
fresh, chopped
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2 each bay leaves
whole
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5 ml arrowroot flour
approximately
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1194g (42.1 oz)
Amount per Serving
Calories 138741% from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 477mg 159%
Sodium 996mg 42%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 30%
Sugars g
Protein 308g
Vitamin A 312% Vitamin C 55%
Calcium 24% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
 

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