Clay cooker roast beef/garlic potatoes

8 Servings

Ingredients

Quantity Ingredient
4½ pounds Sirloin tip beef roast
3 mediums Baking potatoes (see note)
¼ cup Butter
2 Cloves garlic or to taste
¼ teaspoon Dried thyme
⅛ teaspoon Paprika
⅛ teaspoon Seasoned pepper

Directions

NOTE: Pare potatoes, cut lengthwise into six wedges.

Soak top and bottom of 3¼ quart (3¼ L) clay cooker in water about 15 minutes, drain.

Place roast fat side up in the cooker. Surround the meat with the potatoes wedges. Melt the butter in a small pan, stir in the remaining ingredients.

Pour butter mixture evenly over the meat and potatoes. Insert meat thermometer in thickest part of the meat.

Place covered cooker in cold oven, set oven at 425 degrees. Bake until meat is about 5 degrees F. below desired temperature.

This will come out to be 1 ¼ hours for rare to 2 ¼ hours for well done.

Remove cover and bake until meat and potatoes are brown, about another five to 10 minutes.

Cut roast into thin slices. Arrange the meat and potatoes on warm serving platter and spoon cooking juice over the meat and potatoes.

Consumer Cookbook

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.

++

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 08, 98

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