Beef Pot Roast
INGREDIENTS:
1 qt WATER
3 3/4 c WATER; COLD
3 ga WATER; HOT
30 lb BEEF DICED FZ
6 lb CARROTS FRESH
12 1/3 lb JUICE TOMATO #3
9 lb POTATOES FRENCH FZ
3 lb ONIONS DRY
6 lb FLOUR GEN PURPOSE 10LB
10 oz FLOUR GEN PURPOSE 10LB
3 9/16 lb SHORTENING; 3LB
1/2 oz PEPPER BLACK 1 LB CN
2 oz SALT TABLE 5LB
3 oz SALT TABLE 5LB
1 qt WATER
3 3/4 c WATER; COLD
3 ga WATER; HOT
30 lb BEEF DICED FZ
6 lb CARROTS FRESH
12 1/3 lb JUICE TOMATO #3
9 lb POTATOES FRENCH FZ
3 lb ONIONS DRY
6 lb FLOUR GEN PURPOSE 10LB
10 oz FLOUR GEN PURPOSE 10LB
3 9/16 lb SHORTENING; 3LB
1/2 oz PEPPER BLACK 1 LB CN
2 oz SALT TABLE 5LB
3 oz SALT TABLE 5LB
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
2. BROWN BEEF AND ONIONS IN HOT SHORTENING OR SALAD OIL.
3. ADD TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 MINUTES.
4. ADD CARROTS; COVER; SIMMER 10 MINUTES.
5. ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER.
6. COMBINE FLOUR AND WAER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE STIRRING SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
7. PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN. KEEP HOT.
8. PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK. CUT INTO 4 PIECES. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 MINUTES.
NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE: 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPED ONIONS.
NOTE: 4. IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 QT WATER MAY BE USED. SEE RECIPE CARD A01300.
NOTE: 5. IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.
NOTE: 6. IN STEP 4, 11 LB FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.
NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L02101
SERVING SIZE: 1 CUP (8 1
1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
2. BROWN BEEF AND ONIONS IN HOT SHORTENING OR SALAD OIL.
3. ADD TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 MINUTES.
4. ADD CARROTS; COVER; SIMMER 10 MINUTES.
5. ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER.
6. COMBINE FLOUR AND WAER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE STIRRING SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
7. PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN. KEEP HOT.
8. PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO RECTANGULAR SHEET ABOUT 1/8 INCH THICK. CUT INTO 4 PIECES. TOP FILLING IN EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE PORTIO BAKE FOR 35-40 MINUTES.
NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH PIECES MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE: 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPED ONIONS.
NOTE: 4. IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/2 QT WATER MAY BE USED. SEE RECIPE CARD A01300.
NOTE: 5. IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT RINGS.
NOTE: 6. IN STEP 4, 11 LB FRESH WHITE POTATOES A.P. WILL YIELD 9 LB POTATOES.
NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L02101
SERVING SIZE: 1 CUP (8 1