What oven temp using cast iron roaster equals slow cooker on high?

depglass · ‎03-10-2010

I made a pot roast in the slow cooker two weeks ago on high for four hours. Turned out great, so grabbed another roast at market yesterday. This is too big for slow cooker, so I browned it and put it into my large oval cast iron roaster. No rush and I don't want to dry it out. I'm at 300 degees right now, will it be in there until midnight?

ladyann45 · ‎05-01-2011

You should be fine at 300 degrees because 250 is usually where people keep food warm at. You have to understand that all ovens are different and you also didn't say how much it weighted.

KingstonsMom · ‎03-09-2010

@ladyann45

AND....what type of roast is it?

Different types of roasts require different temps and length of cooking time.

You never know how strong you are until being strong is the only choice you have.

annie315 · ‎03-17-2010

I only use my Dutch oven when making pot roast. I do 300 for 2.5 hours, then throw in vegetables for an additional 45 minutes. I usually use a 2-3 pound chuck roast

Mz iMac · ‎07-26-2014

Keeping the pan covered in aluminum foil will prevent the meat from "drying" out.

"Never argue with a fool. Onlookers may not be able to tell the difference."

depglass · ‎03-10-2010

It's labeled "chuck." and it weighs 3 lbs. I usually look for an arm roast but haven't seen many lately.

Toppers3 · ‎10-25-2016

@depglass wrote:
I made a pot roast in the slow cooker two weeks ago on high for four hours. Turned out great, so grabbed another roast at market yesterday. This is too big for slow cooker, so I browned it and put it into my large oval cast iron roaster. No rush and I don't want to dry it out. I'm at 300 degees right now, will it be in there until midnight?

If you're roasting veggies in the same pan with the roast, you may need extra time.

I would check for doneness at around 3 hours, and I would use a meat thermometer to be sure the temp. is where it should be for doneness/food saftey.

Your roast would have been done by the time that I posted my comment, and I hope that it turned out good!

depglass · ‎03-10-2010

It turned out well, although I should have added the vegetables a little sooner. The meat had browned on top and was nice and tender. The crock pot was a set and forget operation, just dump the whole mess in and leave it alone. So I'll keep trying both. I haven't made pot roasts in years, I used to do them on top of the stove and was never that pleased with the results. I have found adding a can of beef broth or those little Knorr condensed beef tubs helps a lot with flavor. Those tubs are great, I use many more chicken than beef. Before DH retired I had to carry cans and cans of stock or broth since I used so much. Now I've got a pack mule and I have never gone back to cans. He cheerfully unloads the car for me.