Recipe Name Beef Pot Roast Submitted by jgouker Recipe Description L01000 Quantity 100 Quantity Unit Servings (4oz) Prep Time (minutes) 20 Cook Time (minutes) 260 Ready In (minutes) 280

Ingredients Amount Measure Ingredient 1 gallon boiling water 40 pounds top round , beef 12 cups, chopped Large Yellow Onions, Chopped 1 tablespoon garlic powder 4 1/2 tablespoons salt 2 tablespoons black pepper, ground 6 cups (8 fl oz) cold water 4 1/2 cups all-purpose flour Steps Sequence Step 1 CHANGE 1 TM 10-412 PREPARATION INSTRUCTIONS: THAW POT ROASTS. SLICE ONIONS (1/4 INCH) BEFORE MEASURING. DEHY ONION MAY BE USED. REFERENCE A01100. SIFT FLOUR BEFORE MEASURING. 1. PLACE ROASTS IN STOCK POT OR STEAM-JACKETED KETTLE; BROWN ON ALL SIDES; ADD WATER. ROASTS MAY BE COOKED IN THE OVEN. PLACE ROASTS IN 2-18 BY 24 INCH ROASTING PANS IN 425 F, OVEN OR ON TOP OF RANGE; BROWN ON ALL SIDES TURN FREQUENTLY. ADD 2 QT WATER. COVER PANS. REDUCE HEAT TO 325 F. COOK 3 TO 4 HOURS OR UNTIL TENDER. TURN ROAST 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP 3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. O-16) 2 ADD SALT, PEPPER, CHOPPED ONIONS, AND GARLIC. COVER. SIMMER 3 1/2 TO 4 1/2 HOURS OR UNTIL TENDER. REMOVE SCUM AS IT RISES TO THE SURFACE DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. REMOVE COOKED BEEF. SKIM OFF EXCESS FAT FROM STOCK. RESERVE STOCK FOR USE IN STEP 4. 3 LET STAND 20 MINUTES BEFORE SLICING. SLICE 1/8 INCH THICK. 4 COMBINE FLOUR AND WATER STIRRING UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SLIGHTLY THICKENED.