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Posts tagged ‘Roast beef for a crowd’

Roast Beef Recipe for a Crowd


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:

Roast Beef

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.


Hot Fudge Sauce and French Dip Recipes

We served French dip roast beef sandwiches, broccoli salad with dried cranberries, french fries (which we oven baked), Blue Bunny Homemade Vanilla ice cream, and our very own “Calvary Made” hot fudge and caramel sauces to a nice size crowd of 500 last night.  It was so busy at dinner time with making sandwiches, bringing hot fries out of the oven and everything that I didn’t get any photos taken.  But since I had several requests for some recipes, I thought I’d post those even without the photos to go along with them.

french dip 2

French Dip Roast Beef for 600

260 pounds eye of round roasts

19 boxes (2 oz each) Lipton onion soup dry mix

19  cans regular beer, 12 oz each

19 cans beef broth, 50 oz each

Garlic flavored olive oil spray

Canadian Steak seasoning

600 Hoagie Buns, 5 inch size

Put 2 or 3 roasts, depending on size, into 19 full size, deep steam table pans.  Line with “pansavers” bags to keep from having to scrub those pans later.  Spray roasts with garlic spray and sprinkle with steak seasoning.  Turn fat side up.  Add to each pan:  3 cans beer, 1 can beef broth, 4 cups water mixed with 2 oz soup mix.  Cover with foil.  Cook on high fan setting in convection oven at 400 degrees for 30 minutes.  Reduce to 375 degrees, low fan, for 4 hours.  Slice thinly, put 4 or 5 ounces on each bun, and serve with hot au jus in cups to dip sandwiches into.


French Dip at Home

Beef roast, plan on about 7 oz uncooked weight per person (So get about a 4 1/2 pound roast for 10 servings)

Season roast with Canadian steak seasoning

1 can beer, 12 oz can

1 can beef broth, 10 oz can

1 can french onion soup, 10 oz can

Put into crockpot and cook 8-10 hours on low.  Slice or shred when tender, and serve on hoagie rolls with the juice.


ice cream


Hot Fudge Sauce at Home

12 oz unsweetened chocolate

8 TBSP butter

2 2/3 cups sugar

2 cups half and half

2 14 oz cans sweetened condensed milk

6 TBSP Bailey’s

Melt chocolate and butter over low heat.  Stir constantly.  Add sugar, half and half, and continue cooking until thick.  Gradually add condensed milk.  Cook 20 minutes, stirring occasionally.  Stir in Baileys.  Serve warm.


“Calvary Made” Hot Fudge Sauce for 500 Servings


96 oz unsweetened chocolate

4 cups butter

21 cups sugar

16 cups (4 quarts) half and half

16 14 oz cans sweetened condensed milk

2 cups Bailey’s Irish Cream

½ cup vanilla

Serve with 27 gallons Vanilla Blue Bunny Ice Cream


Melt chocolate and butter over low heat.  Stir constantly.  Add sugar, half and half, and continue cooking until thick.  Gradually add condensed milk.  Cook 20 minutes, stirring occasionally.  Stir in Bailey’s.  Serve warm.


A shout out and thank you to my sister-in-law, Julie, for sharing this hot fudge recipe with us.  We have enjoyed it in our family for many, many years.  I’m not sure what the origin of the recipe is, but maybe she’ll make a comment and let us know after she reads this post 🙂


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