Yankee Pot Roast (yield, 100 portions)
42 pounds, beef boneless
3-3/4 quarts, onions, finely chopped
1-3/4 Tablespoons, pepper
3 quarts, diced carrots
3 quarts, tomatoes
8 ounces, beef fat
3/4 cups, salt
1 quart, beef stock
Cut beef into 6 to 8 pound pieces. Cook in fat until meat is browned on all sides, turning frequently. Add salt, pepper, stock, or water and onions. Let simmer in tightly covered kettle or bake in slow oven (300 degrees F) 3 hours or until tender. Turn meat 2 or 3 times while cooking. Add small amounts of liquid as needed. Remove from pans and slice across the grain in 1/8" slices.
Note:
1. Onions may be cooked in fat until browned, if desired.
2. Heavy utensils are best for cooking pot roasts.
3. Serve with brown gravy, if desired.
4. Add parsley, bay leaves, and thyme to pot roast.
Source: The Cookbook of the United States Navy, Revised 1944
42 pounds, beef boneless
3-3/4 quarts, onions, finely chopped
1-3/4 Tablespoons, pepper
3 quarts, diced carrots
3 quarts, tomatoes
8 ounces, beef fat
3/4 cups, salt
1 quart, beef stock
Cut beef into 6 to 8 pound pieces. Cook in fat until meat is browned on all sides, turning frequently. Add salt, pepper, stock, or water and onions. Let simmer in tightly covered kettle or bake in slow oven (300 degrees F) 3 hours or until tender. Turn meat 2 or 3 times while cooking. Add small amounts of liquid as needed. Remove from pans and slice across the grain in 1/8" slices.
Note:
1. Onions may be cooked in fat until browned, if desired.
2. Heavy utensils are best for cooking pot roasts.
3. Serve with brown gravy, if desired.
4. Add parsley, bay leaves, and thyme to pot roast.
Source: The Cookbook of the United States Navy, Revised 1944