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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
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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.