Ginger Pot Roast Recipe
Servings: 12
Ingredients
- 2 quart WATER
- 2 quart WATER, Cool
- 40 lb BEEF,POT ROAST FZ
- 7 3/4 lb TOMATO PASTE #2 1/2
- 2 Tbsp. GARLIC DEHY GRA
- 2 Tbsp. GARLIC DEHY GRA
- 6 3/8 lb TOMATOES # 10 CAN
- 25 1/2 lb TOMATOES # 10 CAN
- 1 1/2 lb ONIONS DRY
- 3 lb ONIONS DRY
- 1 1/8 lb FLOUR GEN PURPOSE 10LB
- 1/4 lb SUGAR, GRANULATED 10 LB
- 1 lb SHORTENING, 3LB
- 2 1/4 tsp PEPPER BLACK 1 LB CN
- 3 x BAY LEAVES
- 4 x BAY LEAVES
- 2 Tbsp. OREGANO Grnd
- 1 tsp THYME Grnd
- 2 Tbsp. GINGER Grnd
- 6 ounce SALT TABLE 5LB
Directions
- 1. HEAT SHORTENING Or possibly SALAD OIL IN STEAM-JACKETED KETTLE. Add in ROASTS; BROWN WELL ON ALL SIDES.
- 2. Add in REMAINING INGREDIENTS. COVER KETTLE. SIMMER 3 TO 3 1/2 Hrs Or possibly Till TENDER. Add in SMALL AMOUNTS OF WATER AS REQUIRED.
- 3. REMOVE COOKED ROASTS. LET STAND 20 Min BEFORE SLICING.
- 4. COMBINE FLOUR AND WATER Till SMOOTH; Add in TO STOCK, STIRRING CONSTANTLY. COOK 15 Min Or possibly Till SLIGHTLY THICKENED.
- 5. SERVE WITH SLICED MEAT.
- NOTE:
- 1. IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING Or possibly SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 F. OVEN Or possibly ON TOP OF RANGE; Add in ROASTS; BROWN ON ALL SIDES, TURNING FREQUENTLY. IN STEP 2, USE 2 Quart WATER. COVER PANS. REDUCE HEAT TO 325 F. COVER 3 TO 4 Hrs Or possibly Till TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. Add in SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP 3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. 0-16). EACH PORTION: 2 SLICES (4 OUNCES).
- 2. IN STEP 2, TEST FOR DONENESS, A FORK I NSERTED INTO THE ROAST WILL WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER.
- SERVING SIZE: 2 SLICES (
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