Frank's Recipes! Beef Pot Roast for 100

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Beef Pot Roast for 100

Servings: 100 Portions (2 Pans)
Portions: 2 Slices (4 1/2 Ounces)
Pan Size: Steam-Jacketed Kettle Method
Temperature: Simmer

2 1/4 cups (1 lb) shortening, melted or salad oil
40 lb beef, boneless, pot roast, thawed
9 tablespoon (6 oz) salt
2 tablespoon pepper, black
2 1/4 quart (3 lb) onions, dry, chopped
2 teaspoon (2 cloves) garlic, dry, chopped (optional)
1 gallon water, hot
1 1/4 quart (1 lb 2 oz) flour, wheat, pastry, sifted
2 quart water, cold

Melt shortening in steam-jacketed kettle. Add beef; brown well on all sides. Add salt,
pepper, onions, garlic, and hot water to beef. Cover kettle. Simmer 3 to 3 1/2 hours or
until beef is tender. Add small amounts of water as required. Remove cooked beef.
Combine flour and 2 quart cold water until smooth; add to stock, stirring constantly. Cook
15 minutes or until slightly thickened. Serve over sliced meat.

Test for doneness: A fork inserted into the roast will withdraw easily if the meat is
cooked and tender.