1/4 c. butter, softened
2 tbsp. flour
1/2 tsp. dill
1 tsp. dry mustard
1/2 tsp. ginger
1/2 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. minced green onion
1 (3 to 4 lb.) beef roast
1/2 c. red wine
Carrots, peeled
Sm. potatoes, scrubbed

Combine first 8 ingredients, spread over roast. Place roast in clay cooking pot or baking pan. Pour wine over meat. Lay carrot and potatoes on top. Cover with clay pot lid or heavy foil.

Bake in clay pot at 480 degrees for 1 hour, otherwise bake at 350 degrees for 20 minutes per pound. Clay pot will tenderize meat well. Serves 4 to 6.