Roast Beef from The Clay-Pot Cookbook by Georgia Sales
ROAST beef steamed in the 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...
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Ingredients
- Pepper, to taste
- 1 teaspoon salt
- 5-to 6-pound rolled roast of beef
- 6 small new potatoes, unpeeled
- 6 large mushrooms, sliced
- 6 small white onions, peeled
- 6 medium carrots, peeled and sliced lengthWise
- 1 teaspoon arrowroot, approximately
- 3 tablespoons chopped parsley
- 2 or 3 whole bay leaves
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