Recipes for a Crowd

1 Combine salt, garlic powder, red pepper, white pepper, black pepper, onion powder, thyme, basil, and oregano. Mix until well
blended.
2 Trim excess fat from the roasts. Place in pan without crowding.
3 Sprinkle cajun spice mixture evenly over entire surface of the roast. Arrange in pan fat side up. Be sure entire surface of roast is
covered with spice mixture.
4 Insert meat thermometer in the center of the thickest part of the main muscle.
5 Using a convection oven, roast 1 hour 45 minutes - 2-1/2 hours, depending on size of roast, at 300 F. on high fan, closed vent.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Let stand 20 minutes before slicing.
6 Cut 8 slices per pound. CCP: Hold at 140 F. or higher for service.
Notes
1 Arrange roasts in pans according to size. Allow 18 minutes per pound for rare, 20 minutes per pound for medium.