how to cook 18 pound top round roast , to be served banquet style?

Question

need timimg,seasoning,cooking instructions. want it tender,kind of rare and able to slice

Answer 1

I would divide it into 3-4 pieces-sear each piece in butter and Worcestershire in a large pan, add salt and pepper,minced garlic and enough stock to mostly cover meat,cover and cook at low heat until tender(probably 1 1/2-2 hours). Add cut up potatoes,carrots, onion and celery, cook until tender. Remove meat and veg to a platter,bring pan juices to a strong simmer, add flour or cornstarch to thicken-you have pot roast. Not only is this a more suitable cooking method for top round-it's kinda tough-but it's a good buffet dish because it doesn't dry out easily and it's an all in one dish. After cooking you can slice the meat into manageable size pieces-it won't exactly slice because it's so tender-and serve it and the veg and gravy separately or together as you please..

Answer 2

I have made roasts all most that large commercially. Everyone of our customers would hang out till it cooled enough to slice. Chop finely garlic and grate some onion cover with this and basil and oregano. Cook at 22 minutes per pound at 375. Mostly for rare it is suggested @25 minutes but a roast that size taes o long to cool it isstill cooking as it cools. You should get plenty of juice so just keep it natural and add some onion garlic. Good Luck

Answer 3

do you have an alto sham at your disposal? If not, trim as little as pos. place in 4' deep pan. preheat the oven to 500 degrees. then put it in season w/ Lawry's cook at 500 degrees for the first 15 min. then reduce to 250-275 degrees for 2hrs or until you achieve 128-129degrees. the pull it out and let rest for 20 mims. slice against the grain.

Answer 4

go to recipes.com or epicurious.com