My assignment, if I choose to accept, is to turn 3 15# sirloin roasts into pot roast and gravy to serve 50 to 80 men. I've been advised to cut each chunk in half, brown, add water, onion, garlic, bay leaf and water and bake the heck out of them. Add red wine for the last two hours. Any revisions or assistance would be greatly appreciated before I ruin this expensive purchase.
« Back to index