As requested, I’m posting the roast beef recipe that we make for our Wednesday meals. Last week we cooked 310 pounds of roasts for 600 very generous servings. The expected crowd showed up (we had 586)! The beef turns out very tender if you make sure to let it cook long enough. Here’s how we do it:
Start with about 7 oz uncooked roast per serving, which will cook down to about 4-5 oz cooked weight per serving.
We use the Beef Eye of Round Roasts which we order from Sysco. Each case weighs between 68-80 pounds, 12 roasts per case.
Put 2 roasts in each full-size deep steamtable pan. Spray roasts with Garlic Oil Spray.
Sprinkle generously with Canadian Steak Seasoning on all sides. Put roasts in the pan with the fat side up.
Add about 2 inches of water to pan.
Cover tightly with foil.
Bake on high fan setting at 400* in the convection for 30 minutes.
Reduce to 375* low fan setting for another 4 hours or more (until tender). This may take up to 5 hours depending on how full the oven is and how large the roasts are. Check for tenderness with a meat fork.
Save juice for gravy! We use the Sysco brand brown gravy dry mix as a base, following the directions on the package, but substituting au jus from the roasts for part of the hot water.
Roasts slice well with an electric knive when hot. If cooking the day before and refrigerating overnight, we slice the roasts cold with a commercial size meat slicer. Then the sliced roasts are rewarmed (with heated au jus added) in a 300 degree oven for several hours. The temperature of the meat should be brought to 165* within 2 hours.