Calvary Lutheran Church
Rapid City, South Dakota
February 8, 2017
Serving from 4:45-6:15 pm
French Dip Sandwiches, Italian Pasta Salad, Salad Bar, French Fries and Cupcakes
The recipe for the Italian Pasta Salad was given in an older post on this blog. You can find it Here
French Dip Roast Beef Sandwiches
600 Sandwiches, about 5 oz beef each
Make about 7 oz per person, uncooked weight
260# for 600 servings
Order Beef, Eye of Round Roasts. Each case weighs between 60 and 90 pounds. Each roast weighs between 4-6#, 15 roasts per case. Put 2 roasts in each pan. (Total 22 1/2 pans)
Add to each pan:
3 cans beer (68 beers)
1 50 ounce can beef broth (23 cans)
2 packages dry onion soup mix (46 pkgs: mix each 2 with 64 oz water) or use 1 can (50 oz) of French Onion Soup
Cover with foil.
Bake on high fan setting at 400* convection for 30 minutes. Reduce to 375* low fan setting for 4 hours or more (until tender).
Cool enough to be able to handle, slice while still warm. Save juice for dipping sandwiches. Serve juice in small cups. Use crusty buns for the sandwiches.
Comments on: "Menu for 2-8-17" (2)
I cook a lot but eye of round absolutely scares me to death. No problem with prime rib but eye of round? Maybe I have never cooked it enough …I did med rare and was like leather.
Slice on a meat slicer I assume. Great work, cooks!
These big roasts always turn out well if you cook it in plenty of liquid and low and slow. Then it just falls apart, which is what we want for French dip. Sometimes it’s closer to 5 1/2 hours, and add more water if it gets dry at all. Keep about 2 inches of liquid in the pan and keep tightly covered.