Recipe - Marinated Pot Roast

Stephen Ceideburg
3 One half pound Top, eye or bottom round
beef
Marinade:
1 cup Red wine
One fourth cup Vegetable oil
2 tablespoon Worcestershire or soy sauce
1 Onion, finely chopped
1 Clove garlic, finely chopped
2 Carrots, finely chopped
2 Stalks celery, finely
chopped
3 Sprigs parsley
One half teaspoon Thyme
1 Bay leaf
1 teaspoon Peppercorns

The meat will be so tender you can cut it with a fork.

Soak the clay pot in cold water for 10 minutes. Tie the beef with string in
four places so that it will retain its shape as it cooks. Combine all the
marinade ingredients in the clay pot. Marinate the beef for at least 24
hours, turning the beef several times. Add sufficient water or beef broth
to the marinade to cover Three fourths of the height of the beef. Place the pot in a
cold oven. Adjust the heat to 450 degrees F. Bake for 1 One half hours. Serve
with horseradish.

Posted by Stephen Ceideburg

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C.,
1974.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini