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Frozen chuck roast -- additional time?

Hello all --

Pot roast for dinner tonight. Yum, yum, yum. When it went from fresh chuck to pot roast it took about 6 hours on low.

However, my other 2lb chuck roast is currently in the freezer. How much additional time does it need to cook from nasty frozen chucksicle to yummy soft pot roast?



( 5 comments — Leave a comment )
Oct. 24th, 2005 03:37 pm (UTC)
As I understand it, it's not great for food safety reasons to slow-cook things from frozen. A google search found this: http://home.howstuffworks.com/22009-slow-cooker-safety-tips.htm.
Oct. 24th, 2005 04:05 pm (UTC)
My mom always scolds me when she hears I threw something frozen in the crock, but I have done frozen roasts and I think it generally takes 8 hours or so.

But like the above poster said, I don't think it's supposed to be safe.
Oct. 24th, 2005 05:08 pm (UTC)
Oddly enough, we are having pot roast for dinner as well. The meat wasnt frozen, but I sitll let ours sit on AUT) ( kiks it from high to low on its own).. for well over 8 hours. (8am to 7pm)..

My grandmother yelled at me when I threw frozen pork in the crock once.. but she never said anything about the beef so I have no clue.. I would think it would add an additional 2hrs MINIMUM onto the cook time.
Oct. 24th, 2005 05:08 pm (UTC)
I've thrown stuff the pot frozen about 99% of the time! Give it about 8 hours like gracies_mom said.
Oct. 25th, 2005 12:36 am (UTC)
It's the temperature that's the main thing- meat has to get to a certain temperature in order to kill all the bacteria that's in it (and there's always some, no matter how fresh the meat is)... as long as it reaches that temperature, it's safe.

A meat thermometer wouldn't be a bad idea. Then you can just check by poking into the center of the roast and making sure it got to the safe temp. (Which I forget what it is, but a good meat thermometer will say right on it.)
( 5 comments — Leave a comment )