5 pounds rolled roast of beef 1 teaspoon salt black pepper, to taste 6 small white onions, peeled 6 medium carrots, peel/slice lengthwise 6 small new potatoes, unpeeled 6 large mushrooms, sliced 3 tablespoons fresh parsley, chopped 2 bay leaves, whole 1 teaspoon arrowroot, approximately
Pre-soak your largest clay pot, top and bottom, in water fifteen minutes.
Trim fat from beef and rub with salt and pepper. Place beef in pot and insert meat thermometer. Add to pot all above ingredients, plus salt and pepper.
Place covered pot in cold oven. Set temperature to 480 degrees F.
For rare beef, check meat thermometer after 40 minutes. For medium beef, check after 1 hour. For well-done beef--if you really want it that way--check after 90 minutes.
Remove pot from oven when meat thermometer is almost up to temperature. (Don't wait until it's right on the nose or it will be overdone.)
Pour liquid into saucepan, bring to boil and thicken with about 1/2 teaspoon arrowroot.