Servings: 100 Portions
Portions: 1 to 2 Slices (4 Ounces)
Pan Size: Steam-Jacketed Kettle Method
Temperature: Simmer
40 lb beef, pot roast, thawed
to cover – water, boiling
1-1/2 quart (2 lb) carrots, fresh, chopped
1-1/2 quart (2 lb) celery, fresh, chopped
3 quart (4 lb) onions, dry, chopped
4 bay leaves
20 whole cloves
4-1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
Place roasts in stock pot or steam-jacketed kettle; add water to cover. Add carrots,
celery, onions, bay leaves, cloves, salt, and pepper to beef. Simmer 2 to 3 hours or
until tender. DO NOT OVERCOOK. Remove scum as it rises to the surface during cooking.
Remove cooked beef and bay leaves. Let stand 20 minutes before slicing.
NOTE:
2 lb 7 oz fresh carrots A.P. will yield 2 lb chopped carrots.
2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery.
4 lb 7 oz dry onions A.P. will yield 4 lb chopped onions.
Test for doneness: a fork inserted into the meat will withdraw easily if the meat is
cooked and tender. Test each piece of meat separately.
DO NOT BOIL MEAT; boiling toughens meat. Serve with tomato catsup1 horseradish, or
mustard. The broth may be used for soup or gravy.