Roast Beef for 100


40 lb Beef, oven roast boneless (one roast or several small ones)
2 tbsp. pepper, freshly ground

Preheated oven temp. 325 Deg.  
In one or two large roasting pans, place meat fat side up, without crowding 
and sprinkle with pepper.  Insert a meat thermometer into the thickest part of the main roast.  (NO water, lid or rack)
Roast uncovered 2-3 hrs. depending on the size of the roast(s). 
Let stand for 20 min. before slicing.  The roast temp. will increase about 10 deg.
or in other words it will continue to cook during this standing time.

Approx 18 min. per pound for med. (base this on the weight of one roast only,
if you are cooking several similar sized roasts.)

NOTE:  Don't salt the meat, this will draw out the juices.  A sprinkle of garlic
powder is tasty.  Do not stick a fork into the meat while cooking this will allow
juices to escape and the meat to dry out and shrink more.

NOTE 2:  A food service rep told me that a roast will shrink less, if it is cooked
at a high heat 450 deg. for about 20 min. then the temperature lowered to 200 deg.
for the remainder of the cooking time.  This would take a longer oven time.

TIP: Another wonderful tip from Pat in Ontario: When we "carve" our roasts etc via 
the meat cutter we carefully place the slices into a roasting pan that has been 
lined with heavy duty aluminum foil adding more layers as necessary when one 
is filled. 
An hour before serving, we add a cup of water under the bottom layer of foil 
add cover and return covered to the oven for heating. This is a good way to get 
meat carved and ready for last minute serving without drying it out. 
Secondly, when serving time comes and you are serving the meat on the platter,
 you just lift the layer out of the roaster with a platter on top and 
flip it over...ta da...ready to go!

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