16 cloves garlic, crushed 2 Tbs. plus 2 tsp. dried rosemary leaves, crushed 32 lbs. rump roast, well trimmed 1/4 cup dry mustard 2 Tbs plus 2 tsp. water 6-1/4 lbs. brown beef gravy 2 cups currant jelly Preheat oven to 350°F. Combine garlic, rosemary and salt and pepper to taste in a bowl. Press evenly onto roast. Place on a rack in a shallow roasting pan. Do not add water or cover. Roast uncovered 18-22 minutes per 1 lb. for medium rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium rare, 155°F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145°F for medium rare, 160°F for medium.) Meanwhile, combine dry mustard dissolved in water, beef gravy and jelly in a saucepan. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices. Serve with sauce.
This recipe serves 80 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 8 pans.
Per serving: calories 629, fat 52.2g, 75% calories from fat, cholesterol 130mg, protein 30.8g, carbohydrates 7.5g, fiber 0.3g, sugar 5.4g, sodium 301mg, diet points 17.4.
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