Ingredients
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
Directions
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
Servings: 6 servings
Poorboy Pot Roast (Clay Pot) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, in fact as far back into history as early Egypt, and quite possibly further than that. However, sadly, these ancient recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Much later, in Roman times a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef recounts how the cooks of his times made use of a wide range of herbs, including some familiar names such as bay, rue and asafoetida. Continuing our culinary historical journey, there were a couple of books which appeared in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are not about the indian food that we all know today, but rather descriptions of the types of food prepared by the cooks of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including rosemary and coriander. These new foods and spices caused an increase in recipe publications, most of which are now in academic collections. The TV revolution brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Poorboy Pot Roast (Clay Pot) recipe.
