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Large-Volume Roast Beef

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Large-Volume Roast Beef
Meat Meat
25 Servings Serving Icon
4 Hours, 15 Minutes Preferences Icon
Easy Easy
Allergens info-icon
- No Allergens specified
Diets info-icon
- Gluten Free - Paleo

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One simple procedure (and one pan) for your main AND a side? Yes, please.

Directions

Marinate

1. Blend the oil, garlic, red paprika and pepper. Baste the top and sides of the meat. Refrigerate overnight.

Cook

1. Place meat, vegetables and water in a large roasting pan. Add salt. Cook for four hours at 350 degrees Fahrenheit. Add minimal amounts of water if necessary.
2. Blend vegetables with meat drippings for a delicious gravy.
3. Chill thoroughly before slicing.

Notes:

Both the meat and the gravy freeze very well.

Credit

Photography and Styling by Elazar Klein Studio

Recipe tags


Beef Crowd-pleaser Large yield Marinade Meat Meat and vegetables Meat marinades Shabbos Yom tov Yom tov meats
Large-Volume Roast Beef

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