Instructions: NOTE: Pare potatoes, cut lengthwise into six wedges.

Soak top and bottom of 3 1/4 quart (3.25 L) clay cooker in water about 15 minutes, drain.

Place roast fat side up in the cooker. Surround the meat with the potatoes wedges. Melt the butter in a small pan, stir in the remaining ingredients.

Pour butter mixture evenly over the meat and potatoes. Insert meat thermometer in thickest part of the meat.

Place covered cooker in cold oven, set oven at 425 degrees. Bake until meat is about 5 degrees F. below desired temperature.

This will come out to be 1 1/4 hours for rare to 2 1/4 hours for well done.

Remove cover and bake until meat and potatoes are brown, about another five to 10 minutes.

Cut roast into thin slices. Arrange the meat and potatoes on warm serving platter and spoon cooking juice over the meat and potatoes.

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