Recipe: Country Pot Roast In Clay Pot

COUNTRY POT ROAST IN CLAY POT
3 lbs. beef chuck roast
1 tbsp. dried parsley flakes
Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. pepper
2 med. onions, quartered
2 stalks celery, cut in chunks
3 carrots, cut in chunks
8 sm. red potatoes
Soak clay pot and lid in cold tap water for 1/2 hour or more; drain; do not dry. Place chuck roast in pot. Sprinkle with parsley flakes, Worcestershire sauce, garlic salt and pepper. Cover with water soaked lid. Microwave 15 minutes on high, fat side down. Turn roast and add onions, celery, carrots and potatoes. Recover and microwave on medium for 50 to 55 minutes, until meat and vegetables are tender. Let stand, covered, for 5 minutes before serving. Serves 4.
CLAY POT VEGETABLES WITH CHEESE
Unglazed clay pot, soaked for 15 minutes
1 onion, chopped
Safflower oil
Garlic salt, garlic powder & oregano (or other spices you like)
Vegetables
Cheese
Saute onion while pot is soaking. (Use safflower oil and cook until transparent.) Add the seasonings. Layer this at the bottom of pot. Add layers of any vegetables you like, including potatoes and leave skin on all of them. Cut up very big ones so they are similar to the others. Layer cheese between vegetables (no liquid) -- it gives liquid. Put in cold oven and set to 480 degrees if electric. If gas oven, heat gradually, but always start out cold. Cook for 1 hour or 45 minutes if you like them crunchy.
CLAY-POT DILL BREAD
2 tbsp. chopped onion
1 tbsp. solid shortening
2 1/2 c. flour, divided
1 pkg. dry active yeast
2 tsp. dill week
1/4 tsp. baking soda
1 c. lg. curd cottage cheese, not low-fat
1/4 c. water
2 tbsp. sugar
1 tsp. salt
1 egg, slightly beaten
Melted butter
Salt, additional
In small skillet saute onion in shortening until tender. In large bowl, combine 1 cup flour, yeast, dill weed and soda. In saucepan heat together cottage cheese, water, sugar, and salt until warm. Add to flour mixture and stir until well combined. Add onion and egg and beat on low speed of electric mixer 1 minute. Scrape bowl and beat 2 more minutes at high speed. Stir in remaining 1 1/2 cups flour. Cover; let rise until double, about 1 hour. Stir down and divide between 4 seasoned 4 inch diameter flower pots (see note) that have been lined with aluminum foil. Let rise until double, about 40 minutes. Bake at 350 degrees for 30-40 minutes until brown. Remove from oven, brush tops with butter and sprinkle with salt. NOTE: To season pots, coat well with vegetable oil and bake in 250 degree oven for 2 1/2 hours. Cool completely before adding dough.
You might try this one, it sounds good!!!
CLAY POT CHEESE BREAD
4 terra cotta flower pots (5"x5")
Solid shortening
1 3/4 c. water (120-130 degrees F.)
3 tbsp. butter
2 tbsp. honey
4 lg. eggs
1 egg white
7 c. unbleached all purpose flour
2 env. dry yeast
1 tbsp. sugar
2 tsp. salt
1 tsp. baking powder
2 c. shredded cheddar cheese
1 egg yolk, beaten
Poppy seeds
Preheat oven to 375 degrees. Wash and generously grease flower pots with shortening. Bake 5 to 10 minutes, or until pots are heated and shortening has been absorbed. Re-grease and bake 5 to 10 minutes more. Set aside to cool. When cool, butter pots generously and line sides with buttered wax paper. Do not line bottom. Lightly grease large bowl; set aside. Combine water, butter and honey in mixing bowl. Beat in 4 eggs and egg white, 3 1/2 cups flour, yeast, sugar and salt, mixing until thoroughly combined. Continue to beat 2 minutes, then add baking powder and additional flour, 1/2 cup at a time, beating constantly until soft dough is formed. Quickly mix in cheese. Turn dough onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in prepared bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and let stand in warm place until doubled in volume. Punch down and let rise again until doubled. Punch dough down once more and turn out onto lightly floured board. Knead out 2 minutes, then divide into 4 equal sections. Knead briefly, then separate each section into 7 to 10 balls. Layer balls of dough in each pot, placing last ball in center. Repeat with remaining pots. Cover lightly with plastic wrap and allow dough to rise in a warm place to top of pots. Preheat oven to 425 degrees. Brush each bread with egg yolk, sprinkle with poppy seeds. Place double thickness of foil on oven rack. Bake bread 10 minutes. Reduce heat to 375 degrees and bake until golden brown and sounds hollow when tapped; about 25 to 30 minutes. If top browns too fast cover with foil. Cool pots on rack 15 minutes, then carefully remove bread and let cool. Makes 4 loaves.