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.
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.
Variations:
Instead of beef drippings, use dissolved onion soup mix.
Description:
Photography and Styling by Sarah Anteby
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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.