This method of preparing a large meal breaks up the effort being put into cooking for a crowd. For this dinner I cooked two roasts the day before. I sliced them, prepared the gravy and refrigerated the meat and gravy, ready to re-heat just before the meal the next day. On the day of the dinner, I did the mashed potatoes, cooked peas and mixed the coleslaw. This served 25 people. When planning a meal like this, if you want to be on the safe side, count on 1/2 lb of beef per person.
- 2 (6 lb) sirloin tip roasts
- 10 - 12 cloves garlic
- Lawreys seasoning salt
- 3 cans regular or wild cream of mushroom soup
- 1 or 2 cans mushrooms
- 4 cups water
- 4 Tbsp flour
- Spray roasting pan/ pans with cooking spray. (I prefer the black speckled roasting pans for nice browning)
- Season roasts lightly with seasoning salt. Squeeze garlic cloves under twine or lay on top. Bake at 375 for half an hour lid off. Turn oven down to 300 F, and continue cooking for 3 hours with lid on. Don't stress if they look well done. Once they are sliced and cooked with the gravy they get very tender.
- Remove roasts to a platter and tent, allowing to cool. Refrigerate after one or two hours.
- Once completely cooled, slice thinly with a sharp knife. (Much easier to slice once cooled)
- To drippings in roaster, on medium heat, add cream of mushroom soup, stirring with whisk until smooth. Add mushrooms. Shake up flour and water, adding it to the gravy according to desired consistency and flavor. Bring to boil.
- Add sliced meat to gravy, making sure the meat is basically covered with the gravy.
- Refrigerate and reheat about half hour before serving.
- Remove roast slices to serving plate and gravy to gravy dish. Serve with mashed potatoes or large buns for roast beef sandwiches.