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,
