Roast Beef/Clay Cooker
Description
This hearty clay cooker roast features a rump beef marinated in dry red wine and brandy with aromatic spices. It is baked slowly with new potatoes and carrots until tender and flavorful. The cooking liquid is reduced into a rich, thick sauce to accompany the carved meat and vegetables.Ingredients
Directions
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Fresh parsley; minced
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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
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1650.6kcal
- % Daily Value *
- Total Fat 14.8g23%
- Saturated Fat 5.9g30%
- Cholesterol 54.9mg19%
- Sodium 5073.5mg212%
- Total Carbohydrate 89.7g30%
- Dietary Fiber 17.2g69%
- Sugars 10.8g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, beef, beefclay, black, boiling, brandy, broth, butter, carrots, cloves, cooker, dried, dry, flour, garlic, ground, international, leaf, main, minced
