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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This Recipe for Poorboy Pot Roast (Clay Pot) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Poorboy Pot Roast (Clay Pot) from the recipe cookbook of Recipes-to-go (Meat)
An empty belly is the best cook. |
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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
Poorboy Pot Roast (Clay Pot) Recipe brought to you by Recipes To-Go