| 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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