Roast beef/clay cooker

6 Servings

Ingredients

QuantityIngredient
4poundsRump roast, trimmed
¼cupBrandy
cupDry red wine
1mediumOnion; thinly sliced
1Cl Garlic; minced
1teaspoonSalt
¼teaspoonBlack peppercorns
¼teaspoonDried thyme
teaspoonGround nutmeg
teaspoonWhole cloves
1Bay leaf
1cupBeef broth
12Small new potatoes; scrubbed
6mediumsCarrots; pared
2teaspoonsFlour
1tablespoonButter
Fresh parsley; minced

Directions

Recipe by: Clay Cookery Preparation Time: 3:00 1. Place meat in deep bowl. Pour in brandy and wine. Add onion, garlic, salt, peppercorns, thyme, nutmeg, cloves, and bay leaf: turn roast with herbs to combine ingredients. Refrigerate covered 8 hours or overnight. 2. Soak top and bottom of clay cooker in water about 15 minutes; drain. 3. Place roast in cooker; pour marinade and beef broth over roast. 4. Place covered cooker in cold oven. Set oven at 425 degrees. Bake 2 hours.

5. While roast is baking, pare thin strip around center of each potato. Cut carrots lengthwise into quarters. Place carrots and potatoes around roast. Bake covered until meat and vegetables are tender, about 1 hour. 6. Remove meat and vegetables to serving platter; keep warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet. Heat to boiling; cook, stirring occasionally, until reduced by about a third. Mix flour and butter; stir into liquid. Cook and stir until thickened. 7. Carve roast; sprinkle parsley over vegetables; spoon sauce over meat and vegetables.