Cut beef into 6 to 8 lb. 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°) for 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 inch slices. Note: Onions may be cooked in fat until brown, if desired. Heavy utensils are best for cooking pot roasts. Serve with brown gravy if desired. Add parsley, bay leaves and thyme to pot roast. Yield: Approximately 100 portions.
Ingredients
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42 pounds beef boneless
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3 3/4 quarts onions, finely chopped
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1 3/4 tablespoons pepper
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3 quarts diced carrots
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3 quarts tomatoes
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8 ounces beef fat
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3/4 cup salt
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1 quart Beef stock
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