Crazy day and I need some assistance...

R

richard-in-cincy

Well-known member
Because my brain is dead.

I put on a chuck roast, frozen, in a 250F oven at 2:30. At 5:30 I filled the pan up with potatoes, carrots, celery, onion halves, turned the temp up to 350.

The veg are at best al dente.

I've returned the casserole to the oven and turned up to 375F.

Will the veg be pot roast worthy in an hour or do I need to pull it out of the oven and put it on the stove for a simmer?

 
Another hour should do it...

but if you take the meat out and crank the temp up, you can roast them to doneness in about 15 minutes.

 
How did it turn out Richard? I have never put meat into the oven frozen

and I know chuck roast needs time to tenderize in the oven, so curious about this and the timing with the veggies.

 
Didn't see this until the next day

Well, I know how those veg can stay hard even after hours in the oven so I would have taken the whole lovely mess, dumped it in a big pot and cooked half-submerged in good stock (either beef or chicken). But that is just me.

 
All turned out well

The extra hour at the the higher temp did the trick.

Karen, the meat was in the oven a total of 5 hours, most of that 250F. So even though it went in frozen, it was succulent, juicy, and falling apart tender after that time. I do this frequently if I haven't thought ahead to thaw a roast. I did set it on the stove and bring to a simmer before putting it in the oven.

Thanks all!

 
THanks again RIchard for another useful tip. I am the queen of forgetting to that roasts,

so I was able to make my frozen solid pork shoulder into fabulous Sunday dinner today with your slow-roasting from frozen tip.

Muchas Gracias!

*That title should say "thaw roasts", not that roast.

 
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