Vivian in White Cloud is making pot roast for 35 people and would like a recipe idea that can be used with her Rival electric roaster.

You will likely want to use 2 ovens, Vivian, or work in stages in order to accommodate the quantity of meat. For 35 people, you will want something in the neighborhood of 23 lbs of meat, or more depending on serving size.

Here is a great recipe for you:

Pot Roast with Porcini and Beer
~adapted from Roy Finamore’s Tasty: Get Great Food on the Table Every Day

23 1/3 lbs; 2 whole 10 pound briskets
Coarse salt and freshly ground black pepper
1/3 cups vegetable or canola oil

8 lb onions, thinly sliced
4 Tbsp fresh thyme leaves
5 bay leaf
5 1/2 (12-ounce) bottles of beer (a pale ale is good here)
3 cups water
6 bouillon cubes
6 cups dried porcini mushrooms
3/4 cups Dijon mustard.

Mary is looking to make a pot roast on her stovetop and asks for the best choice of meat.

What follows is an except from our Pot Roast Tips and Recipes Class.

One. Selecting your Meat
Probably the most “popular” cut of beef for your Pot Roast is the chuck roast. Other choices include brisket, rump roast, and top and bottom round. You do not need a well marbled or expensive cut of meat for a pot roast. Pot roast is a braised meat, and the braising process is a slow and low (heat) cooking method. Each step in your cooking will enhance flavors and tenderize the meat so you get a fork tender dish with a rich, full bodied sauce.

One. Selecting your Meat
Always use a boneless cut. Probably the most “popular” cut of beef for your Pot Roast is the chuck roast. Know that many cuts, even chuck, have variations aong their pieces. For example, there’s shoulder, arm, blade, and chuck roll. Other choices include brisket, rump roast, and top and bottom round. You do not need a well marbled or expensive cut of meat for a pot roast. Pot roast is a braised meat, and the braising process is a slow and low (heat) cooking method with some moisture. Each step in your cooking will enhance flavors and tenderize the meat so you get a fork tender dish with a rich, full bodied sauce.

Two.