- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
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.
4 beef roasts, 6 pounds each
2 and 1/2 tablespoons Gefen Onion Powder
2 and 1/2 tablespoons Gefen Garlic Powder
2 and 1/2 tablespoons Gefen Paprika
1 cup oil
8 cups beef drippings
8 cups water
2 cups flour, dissolved in 2 cups water
8 bay leaves
1 tablespoon salt
1 teaspoon pepper
6 cups apricot jam such as Tuscanini Apricot Fruit Spread
4 cups beef drippings
8 cups Kedem Apple Juice
Combine oil with spices. Brush roasts with spiced oil. Place in roaster pans.
Bake, covered, for three and a half hours.
Refrigerate overnight for easier slicing. Slice to 5/8-inch slices. Reheat in either the beef gravy or the apricot sauce.
Preheat oven to 400 degrees Fahrenheit.
Bring all ingredients to a boil. Simmer for 10 minutes.
Bring all ingredients to a boil. Simmer for five minutes.
Photography and Styling by Sarah Anteby
How Would You
Rate this recipe?
Please log in to rate
Is this recipe for 24 pounds of beef roast or 6 pounds? Im trying to figure out if I should half recipe for 3 pounds of roast or 1/8th it.
This recipe is for 24 pounds, 4- 6lb beef roast. This recipe was for a simcha and meant to feed a huge crowd.