Posted by Chef David on 11/2/2009, 4:11 am, in reply to "3 15# roasts to turn into pot roast to serve 50-80-"
216.121.136.22
I don't know why you would want to treat a sirloin roast that way, unless it is Sirloin Tip and would benefit from braising. Let the meat come to room temperature for a few hours and season with salt & pepper before placing it on a rach. You would get better yield - that is less shrinkage by simply slowly roasting them in a 300F oven until desired doneness. Use an instant read thermometer: 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast).
Be sure to let the roast rest for 15 to 20 minutes before carving.
--Previous Message--
: 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.
:
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