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Clarence and Lefty's Roast Beef




Source of Recipe


Nola.com


List of Ingredients




50 to 60 pounds (5 pounds) top round roast beef

Many toes of garlic, peeled

30 ounces (¾ cup) Horseshoe brand barbecue sauce

20 ounces (½ cup) Horseshoe brand worcestershire sauce

10 ounces rock salt (2 tablespoons)

2 gallons (3 ¼ cups) water

Flour for roux



Recipe



Cut beef into about 10 pieces. Put several toes of garlic into each piece, making a hole in the meat with a knife and inserting the garlic cloves. Put beef into an industrial-size baking pan.

Pour on the barbecue sauce, the worcestershire sauce and the rock salt. Pour 1 gallon (1½ cups) water into the bottom of the pan. Roast at 375 degrees for 2 hours.

Remove pan from oven and turn the meat over. Pour another gallon (1½ cups) of water into the bottom of the pan. Return to oven and roast another 1½ hours, for a total of 3½ hours cooking time.

Remove meat and allow to cool. Refrigerate beef. Pour the broth in the pan into gallon (quart) jars.

The next day, slice meat on a slicing machine.

To make gravy, remove the fat that has accumulated on top of the broth. Melt it and combine it with an equal amount of flour to make a roux. Add the rest of the broth to the roux to make gravy.

Warm roast slices in the gravy.