Frank's Recipes! Roast Beef for 100 v2

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Roast Beef for 100 v2

40 lb Beef, oven roast boneless (one roast or several small ones)
2 tablespoon pepper, freshly ground

Preheated oven temp. 325 Deg. In one or two large roasting pans, place meat fat side up, without crowding and sprinkle with pepper. Insert a meat thermometer into the thickest part of the main roast. (NO water, lid or rack) Roast uncovered 2-3 hrs. depending on the size of the roast(s).

Let stand for 20 minutes before slicing. The roast temp. will increase about 10 degrees or in other words it will continue to cook during this standing time. Approx 18 minutes per pound for medium (base this on the weight of one roast only, if you are cooking several similar sized roasts.)

NOTE:
Don't salt the meat, this will draw out the juices. A sprinkle of Garlic powder is tasty. Do not stick a fork into the meat while cooking this will allow juices to escape and the meat to dry out and shrink more.

NOTE 2:
A roast will shrink less, if it is Cooked at a high heat 450 degrees for about 20 minutes then the temperature lowered to 200 degrees for the remainder of the cooking time. This would take a longer oven time.

TIP:
When you "carve" your roasts etc via the meat cutter carefully place the slices into a roasting pan that has been lined with heavy duty aluminum foil adding more layers as necessary when one is filled. An hour before serving, add a cup of water under the bottom layer of foil. Add cover and return covered to the oven for heating. This is a good way to get meat carved and ready for last minute serving without drying it out. Secondly, when serving time comes and you are serving the meat on the platter, you just lift the layer out of the roaster with a platter on top and flip it over.