COOKING MEAT IN CLAY POT WHAT COULD BE BETTER ENJOY DAN:

MARINATED POT ROAST by CHEF DAN:
Serves 4-6 (Fameware clay cooking pot by Robbie@CookonClay.com)

INGREDIENTS:

3-4 pound rump, chuck, eye of the round or shoulder roast
6 garlic cloves, thinly sliced
2 onions, halved
4 carrots cut into 1-inch pieces
2 potatoes, cubed
1 (15.5 Oz) can diced tomatoes
1 cup balsamic vinegar
1/2-cup light soy sauce
1/4-cup lemon juice
1/4-Worcestershire sauce
1/2-cup yellow mustard
2 rosemary stems

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Using a thin-bladed knife, make small incisions all over the roast.
2. Insert slice garlic in all the slits.
3. Place the balsamic vinegar, soy sauce, lemon juice, Worcestershire sauce, and yellow mustard in a zip lock bag.
4. Add roast and refrigerate overnight.
5. Place the onion on the bottom of a Flameware casserole dish.
6. Nestle the meat into the onions.
7. Pour in the marinate.
8. Season the meat with kosher salt and freshly ground pepper.
9. Add the carrots, potatoes, and rosemary.
10. Place casserole dish in the pre-heated oven.
11. Cover and bake for 3-4 hours.

ENJOY DAN: BON-APPETITE!!