Born in "THE" Bronx, raised on Long Island...stints in Rochester, NY; Manhattan, NY; Andover, MA; Montclair & West Windsor, NJ and now Memphis, TN., our cuisine of birth is Italian, but we enjoy cooking Chinese, Mexican, American and hodge-podge.

Our recipes will be as accurate as possible, but you see, I rarely measure things. I prefer to combine based upon taste.

Also, I will use brand names on occasion, but am not sponsored by any company and these mentions do not put cash into my pocket.

Music is my other love & we will share music related to food (in even the smallest sense) with y'all with every new post.


Monday, November 30, 2009

Clay Pot Pot Roast

Welcome back...

Been a while, but I have also been stocking up on some posts, so I will be more active...MAKE ME POPULAR!!! LOL

Today is CLAY POT POT ROAST...the clay pot is an underused cooking vessel, but I have found a renewed interest in using mine...

Here is a recipe I had in an old binder that has followed me around for years. If I see a recipe I like, I cut it out of the newspaper or magazine and shove it in this binder.


First tip when cooking with a clay pot...remember to soak it for about a half hour before cooking with it. Submerge both the bottom and the top in water.

Also, you always begin cooking with a cold oven. The clay pot needs to warm up with the oven to work properly - well and to prevent it from shattering and spilling food and chunks of clay all over your oven.

Nothing ruins a meal like having to wipe it out of your oven.


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
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 - DID NOT USE
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
(those 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 de-fat juices,
and taste for salt and pepper.
Serve over meat, potatoes, carrots, and parsnips.

Y'all need to have extra biscuits for this one!



"Mangiare Bene e Piacere"

7 spices added:

frankie bondo said...

...yes...yes...yes I think that this dish would be tasty, sir...

Desert Songbird said...

I think it's wonderful that you and Nancy enjoy cooking together. Hubby is not a cook, and while my daughter can throw together a meal, I'm not one to enjoy the meal-making process, so I've not nurtured this in her. Just another way in which both she and I were cheated by the loss of my mother. Sigh.

This looks quite delicious, should I ever take the time...

DutchBitch said...

Ohh that looks awesome. I gotta find out what that roast meat is called here. I have a clay pot but not used it for yeaaarrsss.

Bond said...

PHFRANKIE: It was...much tasty

SONGBIRD: Cooking with a partner makes it so much more fun

DUTCHB**CH: It is yummo doodles...take that clay pot out girl

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