Roast Beef

Cook Time: 240 Min.

Serving Size: 3 oz Makes: 10/25/50/100 Servings Cook Method: Roast Cook Temp.: 450°F

---

Nutritional Content

Allergens: X

Calories: 140 Kcal

Carbohydrates: 0 g

Protein: 21 g

Total Fat: 6 g

Calcium: 30 mg

Sodium: 200 mg

---

Ingredients

10 Servings

• Beef, Roast Raw Rnd-Top Inside 2 lb 8 oz

• Salt, Iodized 1/2 tsp

• Pepper, Black Ground 1 1/4 tsp

• Garlic, Powder 1 1/4 tsp

25 Servings

• Beef, Roast Raw Rnd-Top Inside 6 lb 4 oz

• Salt, Iodized 1 1/2 tsp

• Pepper, Black Ground 1 Tbsp

• Garlic, Powder 1 Tbsp

50 Servings

• Beef, Roast Raw Rnd-Top Inside 12 lb 8 oz

• Salt, Iodized 1 Tbsp

• Pepper, Black Ground 2 Tbsp

• Garlic, Powder 2 Tbsp

100 Servings

• Beef, Roast Raw Rnd-Top Inside 25 lb

• Salt, Iodized 2 Tbsp

• Pepper, Black Ground 1/4 Cup

• Garlic, Powder 1/4 Cup

---

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Rub roast with seasonings. Place meat thermometer into center of meat. Place in roasting pan and brown in oven for 10 min per side. When meat is browned, reduce heat to 300F/149C.

3. Cook roast until cooked through, approx. 3-4 hours.

4. For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec.

5. Let stand 30 min before slicing. Slice roast in 1 oz portions and arrange in steam pan(s). Save drippings to make au jus gravy as desired.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
   Print Recipe here