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Beef Pot Roast
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 010 00
BEEF POT ROAST
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
406 cal
6g
35 g
26 g
114 mg
411 mg
18 mg
Ingredient
Weight
Measure
Issue
BEEF,POT ROAST,RAW
40 lbs
WATER,BOILING
8-1/3 lbs
1 gal
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
ONIONS,FRESH,SLICED
3 lbs
3 qts
3-3/8 lbs
1/3 oz
1 tbsp
GARLIC POWDER
FLOUR,WHEAT,GENERAL PURPOSE
1-1/4 lbs
1 qts 1/2 cup
WATER,COLD
3-1/8 lbs
1 qts 2 cup
RESERVED STOCK
10-1/2 lbs
1 gal 1 qts
Method
1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water.
2 Add salt, pepper, onions and garlic. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. Remove scum as it rises to the surface during cooking. Remove cooked beef. Skim off excess fat
from stock. Reserve stock for use in Step 4.
3 Let roast stand 20 minutes; slice 1/8-inch thick. CCP: Hold for service at 140 F. or higher.
4 Combine flour and water, stirring until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened.
Remove bay leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds.
5 Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.



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Beef Pot Roast

Yield: 100 Portion: 3-1/2 Ounces
Calories: 406 cal
Carbohydrates: 6g
Protein: 35 g
Fat: 26 g
Cholesterol: 114 mg
Sodium: 411 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
BEEF,POT ROAST,RAW 40 lbs
WATER,BOILING 8-1/3 lbs 1 gal
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
ONIONS,FRESH,SLICED 3 lbs 3 qts 3-3/8 lbs
GARLIC POWDER 1/3 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup
RESERVED STOCK 10-1/2 lbs 1 gal 1 qts

Method:
1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water.
2 Add salt, pepper, onions and garlic. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. Remove scum as it rises to the surface during cooking. Remove cooked beef. Skim off excess fat
from stock. Reserve stock for use in Step 4.
3 Let roast stand 20 minutes; slice 1/8-inch thick. CCP: Hold for service at 140 F. or higher.
4 Combine flour and water, stirring until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened.
Remove bay leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds.
5 Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/beef_pot_roast.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence