Beef Pot Roast
INGREDIENTS:
1 ga WATER; BOILING
2 qt WATER; COLD
40 lb BEEF;POT ROAST FZ
2 tb GARLIC DEHY GRA
3 lb ONIONS DRY
1 1/8 lb FLOUR GEN PURPOSE 10LB
1 lb SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
9 tb SALT TABLE 5LB
1 ga WATER; BOILING
2 qt WATER; COLD
40 lb BEEF;POT ROAST FZ
2 tb GARLIC DEHY GRA
3 lb ONIONS DRY
1 1/8 lb FLOUR GEN PURPOSE 10LB
1 lb SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
9 tb SALT TABLE 5LB
1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROASTS;BROWN WELL ON ALL SIDES.
2. ADD SALT, PEPPER, ONIONS, GARLIC, AND WATER TO ROASTS. COVER KETTLE. SIMMER 3 TO 3 1/2 HOURS OR UNTIL TENDER. ADD SMALL AMOUNTS OF WATER AS REQUIRED.
3. REMOVE COOKED ROASTS. LET STAND 20 MINUTES BEFORE SLICING.
4. COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED.
5. SERVE WITH SLICED MEAT. NOTE 1: IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING OR SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 DEGREE F OVEN OR ON TOP OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING FREQUENTLY. IN STEP 2, USE 2 QT WATER. COVER PANS. REDUCE HEAT TO 325 DEGREES F. COOK 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. O-16). EACH PORTION: 2 SLICES (4 OUNCES) 2: IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.
3. IN STEP 2, 6 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11
4. IN STEP 2, TEST FOR DONENESS; A FORK INSERTED INTO THE ROAST WILL
Recipe Number: L01000
SERVING SIZE: 4 OUNCES
2. ADD SALT, PEPPER, ONIONS, GARLIC, AND WATER TO ROASTS. COVER KETTLE. SIMMER 3 TO 3 1/2 HOURS OR UNTIL TENDER. ADD SMALL AMOUNTS OF WATER AS REQUIRED.
3. REMOVE COOKED ROASTS. LET STAND 20 MINUTES BEFORE SLICING.
4. COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED.
5. SERVE WITH SLICED MEAT. NOTE 1: IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING OR SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 DEGREE F OVEN OR ON TOP OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING FREQUENTLY. IN STEP 2, USE 2 QT WATER. COVER PANS. REDUCE HEAT TO 325 DEGREES F. COOK 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. O-16). EACH PORTION: 2 SLICES (4 OUNCES) 2: IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.
3. IN STEP 2, 6 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11
4. IN STEP 2, TEST FOR DONENESS; A FORK INSERTED INTO THE ROAST WILL
Recipe Number: L01000
SERVING SIZE: 4 OUNCES