Recipes

[Imaoldhippie]

Very yummy, I cook mine with whatever I have on hand.  I have even put in Italian salad dressing.  I use my slow cooker.

[ECBG]

---

@software wrote:

@ECBG your finished plate looks like my dream meal

you nailed it

---

@software ,

Many thanks.  Shadow got most of the potatoes.  His hips are better than mine.

[Tique]

Question: Does anyone cook the roast while it's frozen? I know people put it in the crock pot/pressure cooker while it's still frozen but I always let mine unthaw which can take several days depending on how large the roast is. Thanks in advance.

[proudlyfromNJ]

---

@Tique wrote:

Question: Does anyone cook the roast while it's frozen? I know people put it in the crock pot/pressure cooker while it's still frozen but I always let mine unthaw which can take several days depending on how large the roast is. Thanks in advance.

---

@Tique  I have never put any frozen meat in a crock pot. Don't have a pressure cooker so don't know about that. 

[RedTop]

@Tique 

Yes, I cook beef and pork roasts from frozen quite often.  

Depending on the size of the roast, I may or may not be able to brown it on all sides before cooking under pressure.   I usually cook on high for 45-60 minutes, reduce pressure, check the level of doneness and most of the time cook for another 15-20 minutes to get the level of tenderness I'm looking for.   

[Hoovermom]

Bought this roast one time and promised myself I would never buy one again........awful.

[Sooner]

---

@Tique wrote:

Question: Does anyone cook the roast while it's frozen? I know people put it in the crock pot/pressure cooker while it's still frozen but I always let mine unthaw which can take several days depending on how large the roast is. Thanks in advance.

---

@Tique A guy at work said they cooked a frozen roast (don't remembe what kind) all day covered in the oven at either 275 or 300 degrees--somewhere in that range.  I remember doing one and it was great. 

My mother never made a pot roast in her life.  She wrapped roasts tightly in foil with sometimes no more than 1/2 cup of water, put them in an old granite roaster and depending on the roast put maybe a 1/2 cup of water or tomato juice, and cooked them in the oven low and slow.  Although a rib roast was roasted uncovered.

As far as time and temperature, for reference:  If you are a bbq'er you can get a big old brisket real tender and full of juice smokin' her at 225 degrees until she gives up (you gotta cook 'er 'til she gives up!)!  Sometimes it takes 14 hours for a big one but wow are they good!