If you're making pot roast for 35 people and would like a great recipe idea, read on.
You will likely want to use 2 ovens, or work in stages in order to accommodate the quantity of meat. For 35 people, you will want something in the neighborhood of 23 lbs of meat, or more depending on serving size.
Here is a great recipe for you:
Pot Roast with Porcini and Beer
~adapted from Roy Finamore’s Tasty: Get Great Food on the Table Every Day
23 1/3 lbs; 2 whole 10 pound briskets
Coarse salt and freshly ground black pepper
1/3 cups vegetable or canola oil
8 lb onions, thinly sliced
4 Tbsp fresh thyme leaves
5 bay leaf
5 1/2 (12-ounce) bottles of beer (a pale ale is good here)
3 cups water
6 bouillon cubes
6 cups dried porcini mushrooms
3/4 cups Dijon mustard.
If you can plan ahead, season the beef with salt and pepper the night before you make this, covering it loosely and refrigerating it. Otherwise, try to season it at least an hour ahead and just leave it on the counter.
- Heat the roaster oven to 225Â°F.
- Heat the oil in a deep, heavy ovenproof skillet or a Dutch oven over medium-high heat. Brown the beef well, until it's crusty on all sides. Transfer the beef to a plate.
- Add the onions, thyme, and bay leaf to the pan, along with a big pinch of salt. Cook, stirring often, until the onions have softened and reduced in volume by about half. The onions will release some of their juices, so scrape the bottom of the pan and use these juices to release any of the browned bits from the beef.
- Pour in the beer and water, and crumble in the bouillon cube. You might want to grind in some more pepper at this point; I usually do. Rinse the mushrooms under hot water, chop them, and add them to the pot. (Don't worry that you haven't reconstituted them; you'll be doing that directly in the sauce for the pot roast and getting all their flavor.) Bring the sauce to a boil.
- Nestle the beef, fat side up, in the sauce, cover the pan, and slide it into the oven. Roast for 1 hour. Turn the meat over, cover the pan again, and roast for another hour, until a fork goes into the beef like butter.
- Put the beef on a cutting board, tent it with foil, and let it rest for 10 minutes or so. Fold a couple of kitchen towels and rest one side of the pan on them so that it is tilted and any fat will gather at the bottom of the slope. Leave the sauce to sit for a few minutes, then spoon off the fat.
- Most of the onions should have almost melted into the sauce. If you'd like the sauce a bit thicker, put the pan over medium-high heat for a few minutes, and stir a few times. When you've got the consistency you want, turn off the heat.
- Stir the mustard into the sauce. Taste for salt and pepper.
- Slice the beef and arrange the slices on a platter. Nap with some of the sauce. Serve with the rest of the sauce on the side.
Here are some helpful some tips:
-Trim off excess surface fat and any thin, shiny, white connective tissue. Brisket with too little fat can become stringy and dry or mealy when cooked.
-Marinate or dry-rub with spices and refrigerate for up to 3 days.
-Cook slowly in a moist environment: braise (or pot-roast) for 4 to 5 hours at 300Â°F, cook in a slow cooker for 8 to 10 hours on low.
-Roast for 1 hour. Turn the meat over, cover the pan again, and roast for another hour, until a fork goes into the beef like butter.
Click on the link below to read our most recent blog post about pot roast, and have fun cooking!
2 Responses for "Pot Roast in Your Electric Roaster"
- J'Aime` December 3rd, 2008 at 9:23 pm Edit Comment
So, my electric roaster oven is not an 18qt crockpot like I was hoping. I’m not serving guests for another 8 hours and the food is done! HELP! WHAT DO I DO? :}
- Adam Cutsinger December 4th, 2008 at 2:39 pm Edit Comment
The best course of action at this point is to bring everything down in temperature to 40F and get the food in the refrigerator, which is usually set at around that temp.
Wrap everything securely once it reaches room temperature or so.
You don’t want to keep everything warm all day because it will greatly increase the growth of food-borne pathogens, or bad germs, to be at a mid-range temperature for an extended period.
You would also probably overcook everything.
Get everything cold and then begin reheating again when your staging time gets near.
This is a catering technique often called ‘par-cooking’, or partially cooking (also items are ‘par-baked’ if possible, depending on what it is).
Think of quick-cooking at high heat. Often meats are par-cooked by searing, then cooled, wrapped and trucked to, say, a wedding, where they are ‘fired again.’
So, you can see the importance of keeping partially cooked meat cold until you can finish cooking it.
Most foods ought to be a snap to reheat on the stove top or in the oven.
If you are trying to cool and then reheat a large piece of meat, however, it might be too late for the ideal texture.
You may consider employing a microwave oven, in order to slightly reheat the center of the meat, in conjunction with roasting/searing it, which will reheat the outer surface portion of the meat, so you you don’t end up cooking one part too much more than the other.
If it’s a good cut of meat it may be too late for medium-rare, but if it’s a less expensive cut of meat it might be perfectly fine slow-cooking.
You may let me know more about your menu, and please feel free to call 1-800-977-1224 and ask to speak with Chef Adam.
And have fun cooking!