what would be the tastiest beef roast to serve to 50 people,excluding prime rib? Something affordable and nice

London Broil is very nice and affordable. It is best cooked medium rare and sliced thin.

For that large a group, I usually used Eye of Round roasts or Standing Rib (not Prime Rib).

I would usually cook some rare, some medium, and some (groan...) well-done. This way, the guests could have their meat the way they liked it. Another nice thing - it is sliced as medallions; makes a great presentation.

I would recommend talking to a local butcher to see what they recommend. They might offer you a discount since that is a large group to feed and you would be buying the quantity from them.

Hope you have a lovely dinner!!

You could just bake a few pot roasts...lots of inexpensive cuts of beef can be used to make excellent pot roast. And then you can cook the veggies and the potatoes right in the same pans unless you're trying to do this out of your own home. If it's out of your own oven, you can still make the pot roasts with the au jus and then do separate potatoes and veggies on top of the stove. English cut and rump roasts are fine. Eye of round roasts are excellent if they happen to be on sale. Or you might even find a real good price on a whole sirloin that you can then prepare like a pot roast instead of like prime rib.

For my pot roasts, I like to sear all sides on top of the stove in a dutch oven (you might want to use a larger roaster, but something with a lid), then season with salt, pepper, paprika, thyme and bay leaves (remove before serving), add sliced onions and chunked green peppers (and carrots and potatoes if desired). Add enough water to have it about 1 inch up the pan. Put the lid on and then roast it in a 350 F oven until the beef is about 145 degrees. Let stand 10 to 15 minutes before slicing.

A Prime Rib Roast is generally considered Roast Beef. On the other hand, if it is sliced into steaks and cooked, you have a Rib Eye Steak.

For a large group I like seven blade roast. This roast is never dry or tasteless. Place a chuck roast into a dutch oven. Cover with 2 cans of diced tomatoes, 2 cans of water, 1 diced onion, 2 cloves of diced garlic, 2-3 bay leaves, salt, and pepper. Turn to medium high until boiling then turn to low for simmer. Cook for 2-3 hours until meat pulls easily away from the roast. Separate meat from cooking juices, bones and fat, and serve.

P.S. You can make gravy, soup and all kinds of great stuff from the cooking juices.

Crockpot pot roast dinner

I guarantee this will be the tastiest roast you've ever made! I came up with this recipe right after I got married and my husband has always loved it. Your family and friends will always be asking you for this recipe as well.

One 2.5-3 lb beef boneless chuck roast

5-6 red potatoes

Medium bag of baby carrots

1-2 medium yellow onions

1 can cream of mushroom soup

1 can cream of celery soup

1 packet of Lipton's onion soup mix

Salt

Pepper

Lawry's seasoned salt

Five quart family sized crock pot

Quarter the potatoes, leaving the skin on. Place in bottom of crock pot.

Chop up onions, and place these with the baby carrots on top of the potatoes.

Generously cover roast on all sides with salt, pepper, and Lawry's seasoned salt.

Place roast on top of the vegetables. Dollop the cream of mushroom and cream of celery soup all over and around the roast. Sprinkle the Lipton onion soup mix all over the top of everything. Cover and cook for 8 to 10 hours.

I believe the arm roast is the best possable choice .it makes a nice rich gravy and usualy is the best tasting and usualy afordable.very versitile as well ,you can make italian beef from it ,just plain roast ,and pot roast ,it can be shredded into bbq and to make stue etc...just about anything and is the best tasting by far than any other.....

Maybe some eye of the round cooked rare to meduim would be appropriate. It can be sliced fairly thin and when served with other dishes would be nice.

marinate the sucker in a marinade of celery carrots onion, equal parts red vingear, red wine, water, 5 bay leafs, and cloves. let it sit for 3 days. strain liquid, only keeping the marinade. sear off meat, and with the drippings add celery carrot onion, until brown and carmel color. add some tomato paste to that, until its a rich dark color=not burned. add your seared meats and lquids, and place in the oven at 350, until the meat is tender. strain again the liquid. take the sauce and thicken with ginger snap cookies. of course add seaasoning to taste. i hope this made sense my english is really bad

pot roast is the bestand you can make great dark gravy with it.

If you want my special recipie for pee Salad, let me know its simple cheap and great also. Includes Early pee's, Mild Cheddar cheese in chunks, and sweet pickls also cu up in chunks along with a mayonase mixture to cream them up a tad. mmmmm good