Recipe#517

Servings: 100 Portions (2 Pans)
Portions: 2 Slices (4 1/2 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 425 degrees F. Oven; 325 degrees F. Oven

INGREDIENTS

2 cups (1 lb) shortening, melted or salad oil
40 lb beef, pot roast, thawed
9 tbsp. (6 oz) salt
2 tbsp. pepper, black
2 tsp. (2 cloves) garlic, dry, chopped (optional)
2 1/4 qt. (3 lb) onions, dry, chopped
2 qt. water, hot

INSTRUCTIONS

Heat shortening or salad oil in roasting pans in 425 degrees F. oven or on top of range; add roasts: brown on all sides, turning frequently. Sprinkle roasts in each pan with salt and pepper. Add an equal amount of garlic onions, and water to roasts in each pan. Cover pans. Cook at 325 degrees F. 3 to 4 hours or until tender. Turn roasts 2 or 3 times during cooking. Add small amounts of water as required. Let stand 20 minutes before slicing.

NOTE: 1. 3 lb 5 oz dry onions A.P. will yield 3 lb chopped onions.
2. 6 OZ (1 1/2 cups) dehydrated onions may be used.
3. 1/2 tsp dehydrated garlic may be used.
4. Test for doneness: A fork inserted into the roast will withdraw easily if the meat is cooked and tender.
5. Reserve drippings for Brown Gravy.
6. Other. sizes and types of pans may be used.