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Beef Pot Roast
2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 2 ounces
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Beef Round, Bottom, All Grades, USDA | 9 1/2 pound(s) |
Salt, Table, #343 | 2 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 teaspoon(s) |
Water, Municipal, Mississippi | 2 quart(s) |
Onions, Yellow, Whole, #637 | 1 pound(s) |
DIRECTIONS
1. | Season meat with salt and pepper. Place in roasting pan and brown at 450 degrees F for about 30 minutes. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | When meat is browned, add water. Reduce heat to 300 degrees F and continue roasting. |
3. | Quarter onions and place in pan after cooking for 2 1/2 hours. Cover and cook slowly until tender for an additional 30 minutes. Add additional water as necessary. |
4. | When meat is done, remove from pan. Let stand 1/2 hour before slicing. |
5. | Slice meat. Portion 2 ounce portion of meat per serving. Each portion provides 2 oz. eq. of meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Note: Roast may be cooked in steam-jacketed kettle or braising pan.
May be prepared ahead and refrigerated overnight. If prepared ahead, the CCP steps for below for cooling must be followed. CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours. and for service, reheat to 165 degrees F for 15 seconds.
Use commodity products when available.