| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 75 | lb | BEEF, ROUND FZ |
| 2 | T | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PAN: 18 BY 24 INCH ROASTING PAN TEMPERATURE: 300 F. OVEN : USE BONE-IN ROUNDS. RUB EACH ROAST WITH PEPPER. PLACE ROASTS IN ROASTING PAN. DO NOT ADD WATER. DO NOT COVER. INSERT MEAT THERMOMETER IN CENTER OF ROASTS; DO NOT TOUCH BONE WITH THEMOMETER. ROAST ABOUT 8 HOURS. LET ROAST STAND ABOUT 20 MINUTES BEFORE SLICING. : NOTE: 1. IN STEP 1, RACKS MAY BE USED. NOTE: 2. REMOVE ROASTS FROM OVEN WHEN MEAT THERMOMETER REGISTERS 140 F. - RARE; 160 F. - MEDIUM; AND 170 F. - WELL DONE. Recipe Number: L00401 SERVING SIZE: 6 OZ From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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