Roast Beef using a Clay Pot Recipe

Name: Roast Beef using a Clay Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 to 350 grams Beef round (block); 1 Salt; 1 Coarsely ground black pepper; 1 tbsp Vegetable oil; 2 Garlic (crushed); 5 tbsp *Sake; 2 tbsp *Mirin; 2 tbsp *Soy sauce; 1 tbsp *Honey; 1 tsp *Vinegar; 1 *Red chili pepper (cut in half); 1 leaf *Bay leaves

Servings: persons

300 to 350 grams Beef round (block)
1 Salt
1 Coarsely ground black pepper
1 tbsp Vegetable oil
2 Garlic (crushed)
5 tbsp *Sake
2 tbsp *Mirin
2 tbsp *Soy sauce
1 tbsp *Honey
1 tsp *Vinegar
1 *Red chili pepper (cut in half)
1 leaf *Bay leaves

1
Sprinkle salt and pepper over the beef and rest for 10 minutes.
2
Put the * ingredients in a small pan over medium heat, and boil for 1 minute to make the marinating sauce.
3
Add vegetable oil and garlic in a frying pan and stir fry over medium heat.
4
Take out the fried garlic and add to the sauce made in Step 2.
5
Put the frying pan from Step 3 over high heat, and fry the beef from Step 1 until well browned - about 1 minute on each side.
6
Put the marinated sauce and the beef in a Ziploc bag.
7
Press the air out and close tightly.
8
Put the bag from Step 5 into another Ziploc bag for second layer.
9
Fill about 80% of the clay pot with water and boil.
10
Turn off the heat and remove from the stove.
11
Add the bag from Step 6.
12
Leave the closed end of the Ziploc bag outside and cover with a lid.
13
Cook with retained heat for an hour.
14
Using a wet towel, cool the edge of the clay pot.
15
After an hour, take the meat out from the clay pot.
16
Do not cut it immediately!
17
Make sure to let it cool inside the Ziploc bag.
18
After letting it cool, remove it from the marinating sauce and slice thinly.
19
Boil the marinating sauce again and reduce it to prepare the sauce to serve with the meat.
20
Done

18889

kcal

Calories

1279

Fat

Carbs

1954

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 to 350 grams Beef round (block), 1 Salt, 1 Coarsely ground black pepper, 1 tbsp Vegetable oil, and more.

Yes, Roast Beef using a Clay Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Beef using a Clay Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions