Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Rump roast, trimmed |
| ¼ cup | Brandy |
| 1½ cup | Dry red wine |
| 1 medium | Onion; thinly sliced |
| 1 | Cl Garlic; minced |
| 1 teaspoon | Salt |
| ¼ teaspoon | Black peppercorns |
| ¼ teaspoon | Dried thyme |
| ⅛ teaspoon | Ground nutmeg |
| 1¾ teaspoon | Whole cloves |
| 1 | Bay leaf |
| 1 cup | Beef broth |
| 12 | Small new potatoes; scrubbed |
| 6 mediums | Carrots; pared |
| 2 teaspoons | Flour |
| 1 tablespoon | Butter |
| Fresh parsley; minced |
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.