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Roast meat for 9 people

Hi, I'm trying to prepare some type of roast beef for a group of 9 people. Tried searching on the board for suggestions, but didn't get a clear answer. I have a few questions:
1. How many pounds of meat for 9 people? I'm thinking about 1/2 lb per person so about 5 - 6 pounds? Planning on serving salad and potatoes on the side. Maybe some dips.
2. What type of meat should i use? I'm trying to keep it on the cheaper side and I'm not a very good cook. Maybe tri tip?
3. Anyone have an idea for recipes/cooking tips? How long should it be left in the oven (abour 6lbs of meat). This looks good: http://www.epicurious.com/recipes/foo.... It seems that tri tip only comes in about 3 lbs sizes, so I'll be roasting 2 at once. Any tips or how it would affect cooking time?

Any tips would be appreciated. I suggested this to my roommate without actually thinking if we can do it. Are there other cuts of meats that will be better? We really want to serve some type of roast beef. Thank you!!

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  1. 7 bone standing rib roast will do the trick for 9 people.

    1 Reply
    1. re: monku

      Poor Man's Roast Beef, using Top Butt Sirloin...slow roasted at 225*

      http://chowhound.chow.com/topics/593894

      http://chowhound.chow.com/topics/579098

      If you can gain access to Costco or a wholesale meat/restaurant cash and carry location, you can purchase it for less than $3.00/lb

      You could also do a whole pork loin, with or without bones. also slow roasted.....whole loins should cost in the $1.99-2.49/lb range at most supermarkets.

    2. Tri-tip tends to be very dry, so I would only suggest it for braised preparations. If you have access to a grill, you might consider sirloin steaks, as they are fairly cheap, and can be sliced up for serving.
      Ribeye, rib roast, strip steak, tenderloin will all be pretty expensive per pound, so I think you should just forget that, though there are great preparations you could do for each.
      Have you considered a pot roast? It's not the same sort of roast, but it's fairly forgiving, and you can work your veggies into the same pot if you like.
      Does it have to be beef? A pork butt (shoulder cut) practically marinates itself, and comes out of the oven nice and tender every time.
      Seasoning depends on your preparation, but for roasting, salt and pepper tend to be enough. As for portions, I bet you could cut back to 6 oz. and still fill everybody up.
      Best of luck.

      1. 6 pounds of meat sounds good with salad and potatoes!

        I am not too much a fan of tri-tip.

        This recipe has been raved about, which uses eye of round. http://chowhound.chow.com/topics/608907 The keys are to pre-salt at least overnight, two days is even better (after that, I don't notice much difference,) and don't overcook it.

        Remove from the fridge at least two hours before putting it into the oven.

        1 Reply
        1. re: jaykayen

          eye of round is a reasonably-priced cut of meat, and can be very tasty, served rested from the oven and in sandwiches, as leftovers. just don't overcook it. this week, it is, e.g., $4/# here at my harris teeter grocery store. that cook's illustrated recipe cited just above in jaykayen's post sounds quite nice, indeed. the CI folks are very par-ti-cu-lar, as you know, with technique, but they test and test and test again for the optimal result.
          ~~~~~~
          i thought tri-tip might not be suitable -- doesn't it need to be sliced in a particular way so as not to be tough? like angle cuts? ...but i'm no meat expert.

          here: this beef chart says you'll get four "3 oz. servings" per pound of tri-tip. http://www.recipetips.com/kitchen-tip...
          it has other guidelines for various cuts of meat. (actually, lots of charts for all sorts of food).

          ~~~~~~
          you know, i'm very happy with tender, moist pot roasts. they are really comfort food -- and the braising technique to cook one properly is much more forgiving than dry roasting. plus, with the collagen-rich "tougher" cuts used for pot roasts, you'll get more unctuous texture and good beefy flavor.

          i'm also a fan of "the oven roasting bag" for tougher meats that need a moist environment. i say this because i had the best venison roast i ever ate, cooked in an oven bag with some aromatics and a wee bit of wine. or you can use a well-sealed dutch oven. others will pooh-pooh the roasting bag. that's how they roll. make your own decision.

          here are some roasting bag recipes: http://www.reynoldspkg.com/reynoldski...

          my mom used to do this homestyle pot roast with the dry lipton's french onion soup packet (though she sometimes used a pressure cooker): http://www.reynoldspkg.com/reynoldski...
          the recipe says that a 3-1/2 pound roast serves 7-9 persons (with a 3 oz. serving. -- which is my "snack size." ;-).

        2. Unfortunately, a roasting cut of beef is not "on the cheaper side". Rib roast with or without bones and tenderloin are best for roasting but they are the most expensive. You could possibly do 1 or 2 top sirloin roasts but they will certainly be tougher than rib roast.

          I would be tempted to braise something like a couple of chuck roasts. You could even do them in crock pots. Braising is pretty forgiving when it comes to skill required too. Check out a recipe for pot roast.

          1 Reply
          1. re: Hank Hanover

            If I was going to braise right now, it would be Sauerbraten made with bottom round. A little more impressive than pot roast since you're having company. I've been seeing it on sale for the last month or so.

            Rule of thumb, you loose about 25% after cooking, due to fat etc.

          2. Depends on what you consider cheap, but like monku said, nothing beats a rib roast. I follow alton's technique, and always have great results. A whole tenderloin would work as well, tho I find them less flavorful. Both cuts aren't as expensive as you might think. Then again, as a guest I absolutely wouldn't mind being served pot roast

            1 Reply
            1. re: BiscuitBoy

              Next time you make a rib roast, you should try the Thomas Keller Ad Hoc at Home recipe. I will warn you that it involves a blowtorch (a real one, not a Sur La Table brulee one). We've only done it once, but it was superb. I've seen the recipe online, so you should be able to track it down easily.