OK all since you were of such great help with my Chicken Pot Pie dilemma; here's a question.
I'm doing a church dinner in October. Roast Beef is on the menu. Now, since I do a small catering out of the lower level of my home ( never did a quantity of roast beef; since the area where I live people crave stuffed cabbage and pierogies) I would like to roast the beef home; slice it and be able to reheat it in an au jus hoping it wouldn't get tough or fall apart and then serve a gravy on top of the slices since the meal will be plated at the kitchen and not served at table. I was think along the lines of Top Round or Sirloin Roast. I've done eye roast on a smaller level but it just doesn't seem to have the taste either one of the two I mentioned have. Any ideas? It will be for approx. 150 people. Thanks ahead.