Roast Beef For 100
- 35 lb. sirloin tip beef roasts
- 3 or 4 (16 oz.) bottles original Italian salad dressing
- salt and pepper
- Use the largest roasting pans available.
- Spear roasts with meat fork multiple times.
- Put 1 tablespoon of flour into 3 to 4 large Reynolds oven cooking bags and shake (this keeps bag from bursting in oven).
- Place roasts in cooking bags; add salt and pepper to taste.
- Pour dressing over roasts and tie bags with plastic ties provided with bags.
- Refrigerate overnight to marinate meat.
- Don't poke holes in bags per the instructions until ready to put roasts in the oven.
- Turn meat over at least once or twice during marinating time to get dressing on all sides. Cook in ovens (only at Epworth United Methodist Church) at 325u0b0 for 4 to
- 4 1/2 hours to insure the meat is tender and juicy. Slice and serve for Wednesday night dinner.
- This is the only place and time that I have been able to get this recipe to turn out right.
beef roasts, bottles original italian salad dressing, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=635114 (may not work)