a (perfect) pot roast dinner for 200 of your closest friends
Take six whole flat bottom round roasts. Whack them into four chunks each. Do not trim at all. Put 5 pounds of stew vegetables (mirepoix in one-inch chunks) in a 400 pan. Place the pieces of one bottom round on top of the veg. Sprinkle with salt. Pour a half gallon of beef broth and some wine into each pan. (In a higher-class joint, here you would add herbs and stock.) Repeat until all veg and beef are used. Cover with plastic film and then with aluminum foil. Cook in a 250 F convection oven on high fan for five hours. Scrape off outer fat and pull beef apart with hands or forks. Arrange shredded beef along sides of a clean 400 pan. pour braising liquid and vegetables into pans as garnish. Season and serve with roasted red potatoes and brown gravy. Sprinkle with fresh parsley.