MEAT, FISH, AND POULTRY  No.L 010 02 YANKEE POT ROAST 30 mg 479 mg 114 mg 26 g 36 g 9 g 419 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 3-1/2 Ounces Portion Ingredient BEEF,POT ROAST,RAW WATER,BOILING SALT PEPPER,BLACK,GROUND ONIONS,FRESH,SLICED GARLIC POWDER CARROTS,FRESH,CHOPPED PARSLEY,FRESH,BUNCH,CHOPPED TOMATOES,CANNED,DICED,INCL LIQUIDS ALLSPICE,GROUND BAY LEAF,WHOLE,DRIED THYME,GROUND VINEGAR,DISTILLED FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD RESERVED STOCK Issue Measure Weight 40 lbs 8-1/3 lbs 3 oz 1/2 oz 3 lbs 1/3 oz 2 lbs 2 oz 6-3/8 lbs 1/4 oz 1/8 oz <1/16th oz 8-1/3 oz 1-1/4 lbs 3-1/8 lbs 16-3/4 lbs 1 gal 1/4 cup 1 tbsp 2 tbsp 2 qts 3-7/8 cup 1 tbsp 1 qts 3-1/8 cup 3/4 cup 3 tbsp 2 qts 3-1/8 cup 1 tbsp 4 lf 1/8 tsp 1 cup 1 qts 1/2 cup 1 qts 2 cup 2 gal 3-1/3 lbs 2-1/2 lbs 2-1/8 oz Method 1 2 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water. Add salt, pepper, onions, garlic, diced fresh carrots, chopped fresh parsley, canned tomatoes, ground allspice, bay leaves, ground thyme, and vinegar to roasts. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. CCP:  Internal temperature must reach 145 F. or higher for 15 seconds.  Remove scum as it rises to the surface during cooking. Remove cooked beef.  Skim off excess fat from stock and reserve stock for use in Step 4. Let roast stand 20 minutes; slice 1/8-inch thick. Combine flour and water until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened.  Remove bay leaves before serving.  CCP:  Temperature must reach 165 F. or higher for 15 seconds. Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher. 3 4 5