Servings: 100 Portions (2 Pans)
Portions: 3-4 Slices (4 Ounces) plus 1/2 Cup Gravy
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 Degrees F. Oven;325 degrees F. Oven
40 lb. beef, pot roast, thawed
2-3/4 cups (1 lb) sugar, brown
1-1/2 gallon water, boiling
3-1/2 quart vinegar
6 tablespoon (4 oz) salt
1-1/2 teaspoon pepper, black
5 tablespoon (1 oz) mustard flour
2 tablespoon cloves, ground
2 tablespoon (6 cloves) garlic, dry, minced
6 bay leaves, whole
22-1/4 quart (3 lb) onions, dry, sliced thin
1-1/2 quart (2 lb) carrots, fresh, sliced thin
4-1/2 cups (1 lb 8 oz) celery, fresh, sliced thin
2 cups (1 lb) shortening, or salad oil
2 gallon marinade
2-1/2 quart (2 lb) cookies, ginger
1-3/4 cups (12 oz) sugar, granulated
Place roasts in stainless steel container.
Dissolve sugar in boiling water. Add vinegar. salt, pepper, mustard flour, cloves, garlic, bay leaves, onions, carrots and celery to make a marinade. Pour over meat, cover; refrigerate approximately 24 hours. Remove meat; drain thoroughly. Discard bay leaves; reserve marinade.
Brown meat on all sides in hot shortening or salad oil in roasting pans in 425 degrees F. oven or on top of range. Drain or skim off excess fat. Pour marinade over meat; cover; place in 325 degrees F. oven; cook 2-1/2 to 3-1/2 hours until meat is tender.
Remove cooked meat; strain marinade; set aside. Reserve vegetables; set aside. Let meat stand 20 minutes and slice thin.
Bring marinade to a boil; add cookie crumbs and sugar; cook until crumbs are dissolved, stirring constantly. Add reserved vegetables; heat to serving temperature. Serve over thinly sliced meat.
NOTE:
3 lb 5 oz dry onions A.P. will yield 3 lb onions, sliced thin.
2 lb 7 oz fresh carrots A.P. will yield 2 lb carrots, sliced thin.
2 lb 1 oz fresh celery A.P. will yield 1 lb 8 oz celery, sliced thin.
Depth of marinade should be not less than 1-inch, but not more than one half the height of the meat. Add small amounts of water, as required.
Other sizes and types of pans may be used.