YIELD: 24 servings Horseradish-mustard mayonnaise: 3 cups mayonnaise 3 Tbsps. Dijon-style mustard 3 Tbsps. prepared horseradish Vegetables and beef: 1 /2 cup vegetable oil 2 1 /2 lbs. red and green bell peppers 2 lbs. Spanish onions, sliced 1 /4-in. 1 oz. garlic, minced salt and pepper, as needed 9-10 lbs. beef pot roast with gravy, fully cooked For service: 24 each flour tortillas, 11 to 12-in. 2 1 /4 lbs. Monterey Jack cheese, shredded 12 cups hash browns, cooked Whisk together ...
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