And today I decided to use our Romertoph to make a pot roast. The sirloin roast is the last remaining piece of meat from a share I purchased over the summer. I am following a recipe from this link (http://chowhound.chow.com/topics/605841). If you don't feel like clicking, I'll paste it below.
Clay Pot Roast
3.5 to 4 lb. Blade Roast (Chuck)
4 ribs celery, chopped
4 large carrots, chopped
4 medium onions, chopped
2 large cloves garlic, peeled, smashed
2 t. dried thyme or 2 large sprigs fresh thyme and 10 stalks fresh parsley
2 bay leaves
About 2 c. red wine
6 boiling potatoes, cut in half or quarters, or left whole, depending on size
2 parsnips, peeled, cut lengthwise in half or quarters, depending on size
1 lb. small carrots, peeled
Salt and pepper
Submerge Clay Pot, both parts, in water for 15 min. (1 hr. first time).
Trim excess fat from meat. Dry well. Salt and pepper generously, dredge with flour.
Place chopped onion, celery, carrots, and garlic in bottom of soaked clay pot. Scatter herbs over. Salt and pepper generously. Place meat on top. Pour red wine around edge, enough to cover vegetables, but not meat. Place covered clay cooker in cold oven, set to 425°. Cook for 1 1/2 hours.
Add carrots, potatoes, parsnips around edge of meat. Continue cooking about 1 hour, until vegetables and meat are tender.
Remove meat, carrots, potatoes, parsnips (the vegies added for the last hour of cooking) to a serving platter, keep warm. Mash chopped vegetables into juices in a skillet over high heat to reduce and thicken. Strain, then defat juices, and taste for salt and pepper. Serve over meat, potatoes, carrots, and parsnips.
