Classic Pot Roast

Classic Pot Roast
Classic Pot Roast

Scale   lb=pound  pt=16 ounce   oz= 1 ounce  tsp=teaspoon

YIELD: 50 portions                              EACH PORTION :4 oz meat, 2 oz sauce

STEP ONE

INGREDIENTSQUANTITY

Bottom round 
trimmed and tied ,
5 to 6 lb, pieces

Salad Oil
 

18 lb

 
 
1 pt
 

METHOD

1.  Brown meat on all sides in 8 oz hot oil in fry pan or skillet.Remove meat to brazier or heavy pot. Pour oil from meat into sauce pot and add 8 oz more oil.

STEP TWO

INGREDIENTSQUANTITY

Onions medium 
dice

Celery medium
dice

Carrots Medium
dice

Bread flour

Beef stock Hot

Tomatoes 
chopped
fine

Bay leaf

Thyme ground

1 lb


8 oz


4 oz


1 lb

5 qt

1 no.2 ½ 
can


1

½ tsp

METHOD

2.   Add onions,celery,carrots:saute 15 minutes .Blend in flour and cook for 10
minutes.If roux is too thick add more oil.Add hot stock,stir until thickened and
smooth.Add tomato , juice seasoning and mix well.
 

STEP THREE

METHOD

3.   Pour sauce over meat.Cover and  cook at 400 degree F for 2  1/2 hours or
until meat is tender.


4.  Remove meat from sauce.Strain sauce and adjust seasoning .If necessary.


5.  Cut meat across grain.Serve 4 oz portion of meat with 2 oz ladle of sauce.

Summary
Classic Pot Roast
Article Name
Classic Pot Roast
Description
A Beef dish should be juicy and full of aroma
Author
Publisher Name
Cooking Plus HomeDecor
Publisher Logo

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