Thai BBQ Pot Roast

1 3/4 cups hoisin sauce
1 ½ cups oyster lauce
1 ½ cups plum sauce
3/4 cup kecap manis (Indonesian soy sauce)*
3/4 rice vinegar
½ cup dark sesame oil
1/3 cup coarsely chopped cilantro leaves
1/3 cup Thai sweet chili sauce
1/3 cup vegetable oil
¼ cup water
3 Tbsp. minced fresh ginger
3 Tbsp. toasted sesame seeds
2 Tbsp. minced garlic
2 Tbsp. minced lemongrass
2 Tbsp. Vietnamese chili garlic sauce

24 cups jasmine rice with chives
6-9 lbs. fully cooked beef pot roast, sliced ½ inch thick and warmed
(removed from packaged gravy or juice) DIRECTIONS:To make Thai BBQ Sauce: In saucepan, heat ingredients over medium-high heat to a boil, stirring often. Reduce heat and simmer 1-2 minutes. Yields about 8 cups.

*May substitute 1/3 cup soy sauce and 1/3 cup light molasses for 3/4 cup kecap manis.

For each serving to order: Plate 1 cup rice; top with 4-6 oz. pot roast, overlapping slices. Ladle 1/3 cup Thai BBQ Sauce over beef. SERVINGS: 24 servings From: PHOTO CREDIT:Photo Credit: AMERICA’S BEEF PRODUCERS