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Title: Clay Cooker Roast Beef/Garlic Potatoes
Yield: 8 Servings

Ingredients

  4 1/2 lb sirloin tip beef roast
      3 md baking potatoes (see note)
    1/4 c  butter
      2    cloves garlic or to taste
    1/4 ts dried thyme
    1/8 ts paprika
    1/8 ts seasoned pepper

Instructions

NOTE: Pare potatoes, cut lengthwise into six wedges.

Soak top and bottom of 3 1/4 quart (3.25 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 1/4 hours for rare to 2 1/4 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. ++

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