Roast Beef

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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ROAST beef steamed in the pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way.

But one word of caution: It's going to take much less time to cook than you think. Rely strictly on your meat thermometer. The size of both the pot and roast will make a difference. If you like your beef rare, check the thermometer after 40 minutes. You can omit the vegetables if you don't want a complete dinner.


  • 5-to 6-pound rolled roast of beef
  • 1 teaspoon salt
  • Pepper, to taste
  • 6 small white onions, peeled
  • 6 medium carrots, peeled and sliced lengthWise
  • 6 small new potatoes, unpeeled
  • 6 large mushrooms, sliced
  • 3 tablespoons chopped parsley
  • 2 or 3 whole bay leaves
  • 1 teaspoon arrowroot, approximately


Presoak your largest pot, top and bottom, in water fifteen minutes.

Trim fat from beef and rub with salt and pepper.

Place beef in pot and insert meat thermometer.

Add to pot all above ingredients, plus 1 teaspoon salt and dash of pepper.

Place covered pot in cold oven.

Set temperature to 480 degrees.

For rare beef, check meat thermometer after 40 minutes. For medium beef, check after 1 hour.

For well-done beef-if you really want it that way-check after 90 minutes.

Remove pot from oven when meat thermometer is almost up to temperature. (Don't wait until it's right on the nose or it will be overdone.)

Pour liquid into saucepan, bring to boil and thicken with about ½ teaspoon arrowroot.

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