Big-Batch Beef Roast

 

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• Cooking and Prep: 4 h
• Serves: 60
• Contains:

This recipe makes a huge amount of roast beef, perfect for a large crowd or for cooking and freezing ahead. If you need fewer servings, halve or quarter the recipe.

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Ingredients (14)

Beef Roast

• 4 beef roasts, 6 pounds each

• 2 and 1/2 tablespoons Gefen Onion Powder

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  Gefen Onion Powder

• 2 and 1/2 tablespoons Gefen Garlic Powder

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  Gefen Garlic Powder

• 2 and 1/2 tablespoons Gefen Paprika

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  Gefen Paprika

• 1 cup oil

Beef Gravy

• 8 cups beef drippings

• 8 cups water

• 2 cups flour, dissolved in 2 cups water

• 8 bay leaves

• 1 tablespoon salt

• 1 teaspoon pepper

Apricot Sauce

• 6 cups apricot jam such as Tuscanini Apricot Fruit Spread

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  Tuscanini Apricot Fruit Spread

• 4 cups beef drippings

• 8 cups Kedem Apple Juice

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  Kedem Apple Juice

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Start Cooking

Prepare the Beef Roast

1. Preheat oven to 400 degrees Fahrenheit.

2. Combine oil with spices. Brush roasts with spiced oil. Place in roaster pans.

3. Bake, covered, for three and a half hours.

4. Refrigerate overnight for easier slicing. Slice to 5/8-inch slices. Reheat in either the beef gravy or the apricot sauce.

Prepare the Beef Gravy

1. Bring all ingredients to a boil. Simmer for 10 minutes.

Prepare the Apricot Sauce

1. Bring all ingredients to a boil. Simmer for five minutes.

Variation:

Instead of beef drippings, use dissolved onion soup mix.

Credits

Photography and Styling by Sarah Anteby