I have an 8.5lb roast I got on a great sale the other day. had planned on crock potting it. it won't fit. I have an electric stove I am not used to yet and tend to brown things a little to much in. it is still frozen solid and I would like it to be done about 3pm tomarrow. what temp and how long would you cook it?
amazingly enough I started it about 12am last night it is done tender cooked all the way through and not burnt. I put it in the oven covered with alun foil and cooked at 200. it is done before I expected it to be. it is now 1. thanks guys. ps I cooked it in chicken broth to keep it from drying out.
I would cut it in half (or cut as much off as needed to make it fit in me' pot)... and cut up the rest and freeze it for stew meat.
First, you want the roast to thaw before cooking it for the best flavor and texture as well as for a more reasonable length of time in cooking it. This is especially true when using the crock pot. And to be safe you should thaw it in the refrigerator. I don't see how you could have it done by 3 pm tomorrow.
Second, what kind of a roast is it? If it's a pot roast then you can cook it in a large pot on top of the stove with water at a low temperature. You can cut it to make it smaller. I don't think you can brown a frozen roast which would be the usual first step whether or not you cook it on the stove top or the crock pot.. You would want to brown it in a separate pot before putting it in the crock pot for the best flavor and texture. Browning seals in the moisture and flavor.
If you decide to cook it on top of the stove, I suggest that once the water comes to a boil, turn the temperature to simmer and cook it for several hours. A thawed 4-5 lb roast would take approximate 3-3 1/2 hours according to my Betty Crocker cookbook. Use a meat thermometer to determine when it's done. I don't know how much longer it would take if it's frozen.
Are you sure it's a pot roast? If it's a tender cut such as a rib roast you can brown it in the oven and, if it's thawed, roast it for 30 min/lb for medium done. Internal temperature 160 degrees.
I love my gas cook top and have some difficulty using electric. The reason, I suspect, that you have difficulty using an electric stove when you're used to a gas stove is that with electric it takes time for the temperature of the burner to reduce to the lower temperature when you turn it down. Try starting out with a lower temperature. When searing or browning meat, tho, you do have to use the high temperature.
Smile: I suggest you ask for a basic cookbook for Christmas.
If I had this predicament I would put the roast in a pan with water to nearly cover and simmer it until it's thawed. Then, I"d reduce the water until it's approximately 2-3 inches deep, add seasonings, and continue to simmer.
I'd expect it to be done in a few hours. I wouldn't count on it being done at any certain time.
You could put it in the crock pot after it's thawed. Do not put it in the crock pot while frozen. The pot doesn't get a high enough temperature to cook the meat safely.
put it on high and put a lot of water in it. maybe cut some off of it so it will fit in your crock pot. i always put mine on in the morning so they are done by evening. you can add your veggies and potatoes like 2 hours before your ready to eat :)
Simply cut to fit, and put the remainder in the freezer for another day!!
God Bless bye bye
