Frank's Recipes! Yankee Pot Roast for 100

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Yankee 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 3/4 quart (2 lb) carrots, fresh, diced2 oz parsley, chopped
1-No. 10 can (6 lb 6 oz) tomatoes, canned
1 tablespoon allspice, ground
1 1/2 teaspoon thyme, ground
4 bay leaves
1 cup vinegar
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. Add carrots, parsley, tomatoes, allspice,
thyme bay leaves and vinegar. 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.