Poorboy Pot Roast (Clay Pot) Recipe

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Poorboy Pot Roast (Clay Pot) Ingredients

3 lb bottom round pot roast
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp marsala wine, or madeira
1/2 tsp lemon pepper
1 tsp coarse salt
1/4 tsp curry powder
6 medium carrots, peeled/sliced
6 small white onions, peeled
1 tsp arrowroot, approximately

A Recipe for
Poorboy Pot Roast (Clay Pot)

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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I will not eat oysters. I want my food dead. Not sick--not wounded--dead.
Woody Allen

Poorboy Pot Roast (Clay Pot)

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Poorboy Pot Roast (Clay Pot) Directions

Combine all ingredients--except the carrots, onions and arrowroot--and
marinate the pot roast for 3 or 4 days.

When it is about cooking time, presoak the pot, top and bottom, in
water for 15 minutes. Place the roast in the pot along with the
marinade, carrots and onions.

Place the covered pot in a cold oven. Set temperature to 480 degrees.
Cook 70 minutes (for a medium roast). Remove pot from oven and pour
off liquid into a saucepan. Add the arrowroot and bring to a boil
until thickened. Serve the sauce over brown rice.

Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover
Sales

Serves: 6

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Poorboy Pot Roast (Clay Pot) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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