Yesterday it was chilly here in the house but I was reluctant to turn on the furnace. So I thought I'd both warm up the house a bit and cook dinner by using a technique I found on the internet for cooking a roast from a frozen state. I put one of Mitch's chuck roasts, a chunked up onion, potatoes and carrots, as well as a can of diced tomatoes and some water in a dutch oven pot. My internet source said that it would take four hours of cooking in the oven at 250 degrees for this mixture to produce a tasty roast. After three hours at 250 degrees I checked the pot and found that things were moving slowly toward the goal but maybe not as fast as I thought they should. I turned up the oven temp to 325. Left it all in there for two more hours. It's smelling very good at this point but I was kind of disappointed in the results. Potatoes done, carrots still kind of firm, meat done but didn't fall apart in as tender a state as I'd hoped it would. To be honest, my roast cooking experience is not deep so perhaps my expectations were not appropriate for this cut of meat or maybe this technique is not optimal. Any wisdom out there for me?
Post script: the house temperature went up one degree in the five hours the oven was on.
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