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Recipes - ROAST BEEF

Recipe Name

ROAST BEEF

Submitted by

jgouker

Recipe Description

L00500

Quantity	100	Quantity Unit	SERVINGS (4 OZ)	Servings
Prep Time (minutes)	10	Cook Time (minutes)	120	Ready In (minutes)	130

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Ingredients
Amt.	Measure	Ingredient



40	pounds	top round , beef
2	tablespoons	black pepper

Steps

Sequence	Step

1	Place roasts fat side up in 18x20 roasting in pans according to size without crowding. Sprinkle with pepper.
2	Insert meat thermometer into center of thickest part of main muscle. Add 2 cups water to ensure meat does not dry out while cooking. COVER.
3	Using a convection oven, roast 1 hour 45 minutes at 325 F., depending on size of roasts. Roast to desired degree of doneness. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
4	Rest the roast beef for 10 to 15 minutes after removing it from the oven. Letting the roast rest allows the natural juices of the roast beef to settle and make the meat more tender. Carve or cut the roast across the grain at a consistent angle for each slice. Carving across the grain will help the juices remain in the roast, resulting in a more tender cut. Each slice should be no more than 1 ounce per slice - DO NOT SERVE A CHUNK OF MEAT. CCP: Hold for service at 140 F. or higher.
5	Notes 1. 26 pounds of precooked roast beef may be used. Cook time must be adjusted due to this being pre-cooked; don''t RE-cook! 2. Frozen roasts will require 1 hour or longer cooking time. 3. Remove roasts from oven when meat thermometer registers 140 F. for rare; 160 F. for medium; and 170 F. for well done. 4. Internal temperature will rise about 10 degrees during 20 minute standing period. 5. Roast beef should be sliced,

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