To make a tender roast put it into your oven frozen, yes frozen.
Place it into your cooking container garnish it with veggies, seasonings or what ever you like, pour in a can of beef stock (can use chicken stock too) and 1-2 cups of water (if the pot will hold it). Cover it and put in the oven on low (I put it on at 250 degrees F).
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I used your recipe for cooking a frozen roast, and I cannot believe how good it was. I have been married for 20+ years and I have never had a roast that was so tender and flavorful. (mine are usually dry). Thank you!
So can i add my can veggies and cut potato at the same time and everything come out right
My grandsons 6 and 10 turn their nose up when I say we're having pot roast, but when I cooked this roast they literally came back for more. It was really tender and juicy. Getting ready to put on my second one.
This sounds like a recipe for food poisoning to me! I wouldn't use this method unless I had a meat thermometer to ensure the core temperature of the meat had reached a sufficiently high temperature to kill any bacteria.
And this advice is from me, someone who is always sending in feedback about not being neurotic about general bugs and wasting money on products to 'sterilise' toilets and other household surfaces! lol!
Regards, Jo
Dear Jo. The roast will not have bacterial cultures as it is frozen. Its impossible for that to happen and cooking from frozen helps keep the food safe.
Food poisoning is a concern with most meats, I agree. But because of this cut of beef the inside of it is sterile. When the surface area is exposed to bacteria then there is a risk ( like ground beef), so it would have to be cooked through.
Thermometers for testing meat temp was NEVER around till a few years ago, thanks to altered antibiotics and hormones to enhance the cattle's meat. Its called tampering and was found out from the State Fairs back in the late 90's. I have never seen a thermometer used even at our hog roasts and at some events that have had Ox roasts. I havent seen one BBQ Masters use then when Roasting their meats for 13 or more hours and Im sure with the extended temps it would have killed off ANY bacteria. You should know, NOT all bacteria can be killed off by HIGH heat. Some are Immune if you didnt know, so its ALL about proper care and handling of the animal from when its slaughtered, CLEANED and Chilled, to the packaging wrapping IMMEDIATELY afterwards till you get it.
Dont be silly. If its 250 you are well above (specifically 90 above) any good poisoning concerns for pork. The author is correct...this is delicious & easy!
Nope, my mom cooked it like this for all of her very long life. The roast was always delicious, always tender, & always done through.
It's a beef roast, not poultry; lighten up
If you know how to cook , you don't always need a meat thermometer. For beef roasts especially. Even with a pork roast I always cook until the edges are golden brown. It's real basic
It seems to me you troll the internet and just try to smack everyone down. She actually hits it spot on terribly delicious the fat cooked slow and low keeps the meat moist and gives it ssooo much flavor...I think you can say slow and low gives the taste and temp is something you check to prevent such food poisoning lolol
Hehe you got lost we be cooking pork on this thread lol good looking out either way
Ive done this for years and nobody ever got sick. The internal temp has to reach 250 if its been in the oven that long.
Bacteria isn't on the inside of meat which is why you can eat it rare
It is a pot roast recipe cooked in the oven. The lid should be kept on the entire time, like if you were using a slow cooker.
My family has always cooked our roast by this method and none has gotten sick from it.
But to each his own (:
I use your excellent method several times throughout the week and have been doing just like you do for 32 years. Just like you say, the roast comes out very tender. According to my slow cooker manual, cooking on low is at 150 degrees, so 250 degrees is a very safe oven roasting temperature for meat.
Don't you cook a turkey on low for many hours too? I haven't heard of anyone getting sick from that. Since when does the temp. have to be a certain degree to avoid food poisoning? Just wondering.
I got this information on cooking a roast from frozen, from a meat cutter/instructor at our local Ag. College. I have been using it ever since, when I have forgotten to take meat out the night before, and have NEVER had any problems. The low temp. and cooking it slow, will make the roast the most tender you have ever had. If he can instruct people to use this method, I would only hope it is safe, as we, family and friends have never gotten sick.
I have cooked for 15 years in restaurants and I would have to say your a wee bit paranoid if you think that cooking a roast on low may possibly still give you food poisoning. I mean think about it people eat steak when it is still red.
Anyone who has taken a safe cooking course knows this is 100% fine. As long as the internal temp is >71C You will be fine.
"This sounds like a recipe for food poisoning to me! I wouldn't use this method unless I had a meat thermometer to ensure the core temperature of the meat had reached a sufficiently high temperature to kill any bacteria."
The bacteria lives on the outside of the meat- so unless you grind your roast before you cook it- then I am sure you will be fine.
Hence the "how would you like your's cooked". I wouldn't do a hamburger that was anything less than well done, but a roast?
I think it's a great recipe and I am trying it now. I highly doubt I will be poisoned. And maybe the person who wrote that comment should have tried saying something a little nicer like " Wouldn't the meat not cook all the way through" In which case someone would have replied any one who cooks any kind of meat ever has a meat thermometer and uses it. =)
Do I cover the roast? Is that a silly question?
Yes, you need to cover the roasting pan.
I can understand the concern to an extent but yes people eat rare meat all the time and don't get sick. But I learned this from my great grandmother as a child and have always cooked my roasts this way and am always the one asked to bring meat wherever I go. So 70+ years of testing tells me it's ok. And it tastes great too.
Food poisoning? That's pretty funny actually. This is not poultry. As long as the outside is cooked, you can eat the inside of beef raw. have you ever heard of eating a steak "blue"? It's not hamburger!
I'm trying this out now on a nice caribou roast. Wanted something that will make it tender and juicy and this was perfect cause it was 3pm and my roast was still frozen! Can't wait to try it out.
What is hamburger made of? isn't it ground up roast? maybe a stupid question but why is it okay to eat a steak / roast medium rare but not hamburger? aren't they one and the same?
I'm not trying to be rude, I honestly don't understand. The recipe above does sound good. In fact, I'm making it right now! I was looking online to find out the cooking times for a frozen roast (i put it in at 110 - 250degrees, when is it done?)
Hamburger is ground up so the bacteria that was on the outside of the roast (and gets killed even with the low temp cooking of a roast) is mixed into the middle of hamburger.
I used your recipe and my family keep asking me when we can have it again. Delicious - thank you!
I'm assuming this does have to be covered, right?
Thank you very much.. Just the info i needed.. thanks again
I do the same, but in a crockpot. Nice and tender
The reason it is ok to eat steak or roast rare and not hamburger is because of the bacteria that may be present on the outside. Because hamburger is ground up, bacteria grows on all of the ground surfaces, so all of the surfaces must be cooked. That seemed confusing- I hope it was clear :o)
O.K. everyone listen up - I am a professional cook I will try to explain this too you! You can cook a roast at 250 degrees for 24 hours if you like. The key is that the temperature has to be above the "danger zone" in which bacteria can grow - if the temperature is above the danger zone it is hot enough to kill or prohibit the bacteria from growing.
Thant being said - when the meat is cooked and then being re-heated or held at a temperature that temperature must be above 71 degrees, and only for a length of 3 hours no longer! otherwise the bacteria can grow and cause food poisoning.
When cooking a solid piece of meat - that has not been ground Ex. a steak or roast - you can cook the meat to rare. This is because the bacteria grows on the surface of the meat and cannot penetrate the inside of the product -as long as you cook the surface than you can eat it.
However if you are cooking a casserole or a hamburger you must cook it to an internal temp. of 71 degrees due to the fact that the meat has been ground and the air and bacteria can reach the entire hamburger and potentially cause food poisoning. Bacteria can not dig its way into a solid piece of meat and harm the interior.
I am trying this right now. I have always cooked my meats rare, and none of us has ever gotten sick from it. Personally, I think it's criminal to ruin a nice roast by over-cooking it (medium-rare is the "donest" I've ever made). I even like my hamburgers rare! So get over it, this isn't going to hurt you. Just sayin'.
very helpful you are awesome!
Do you put a lid on it?
Yes, cover it.
I put my 4 LB frozen rib roast on a rack with seasonings. Since the temp is set for 250 degrees, I did not cover it yet as I would like it to brown. I will cover & check it half way through. Does that sound reasonable?
Way past the time that this will help you, unfortunately, but maybe it would help others who have the same question. You would usually cook an oven roast covered until close to the end, and then, if it hasnt browned enough for you, you could boost the oven temperature and cook it uncovered for the last half hour or so.
I would like to know if I should put the roast on a rack and should I cover it with aluminum foil before I put it in the oven? Thanks for sharing your time.
Hi There. Do i cover the roast?
Thanks. Hopefully you get message.
Carol
I am going to try this tomorrow. I hope it works 250 seems like it is very low.
My roast was terrible. I used a frozen boneless chuck. It was tough as nails (way past the leather stage) and overcooked after 3 hours on 250. The only good thing was the cat stole the leftovers and fed them to the dog.
I really wish you would've specified that the roast needs to be covered before putting in the oven. I put the roast in at 10:15 and it is almost three and I now we may end up with a dry roast. :(
Idk what I did wrong but my roast has been in the oven at 250 for 5 hours, it's rubbery, not done and it's actually only half a roast. I like to cut my roasts in half and freeze since I only cook for two. Either i did something wrong or this does not realistically work. Sounded awful good. Oh well.
Same here... I do the same, cut the roast in half, then freeze. Cooked for 4 hours at 250*, still tough. Turned the oven up to 350* and cooked for another hour. Still tough when I checked, so its now cooking on hour number 6. My husband has given up and is making a tuna sandwich!
This did not work for me at all. After 4 hours it was still raw and rubbery
Did exactly as you instructed (and oven temperature is proven correct). Forger it!! Very disappointed!
Have now sliced the tough meat, with the gravy and vegetables and doing a stew-type in the oven!
Did exactly as you instructed (and oven temperature is proven correct). Forger it!! Very disappointed!
Have now sliced the tough meat, with the gravy and vegetables and doing a stew-type in the oven!
Thank u for infi
When the roast is frozen and must be cooked, I cook it from the frozen state. My mother did the same. It takes longer, for sure. I have done it in a slow oven when time allowed but this evening I'm in a hurry so the oven is a little hotter. I surround it by root vegetables which take longer to cook so a frozen roast allows for the necessary time.No matter the recipe, everyone should use a meat thermometer to ensure the meat is properly cooked. We like it rare and I know it will be perfect!
I've been cooking roasts like this for 30 years, with maybe a few differences. I make a big foil "bed" to cover a large roasting pan. Place frozen roast in center. I mix up a packet of brown gravy, with 1.5 cups water. Then add enough cut carrots, potatoes, and some onion chunks to fill it up really full. I pour the gravy mix over all. It's usually so full I have to add a piece of foil on top, and crimp all seams together. Let it cook at 350° for 3-4 hours. Everyone loves it...there's hardly ever leftovers!
I have tried EVERYTHING to achieve roast like my momma made it. I forgot to thaw the roast for family night and panicked. I was skeptical about cooking at this low temp, especially frozen. I did and this was the secret to moist, cut it with a fork and is there seconds roast. I thank you and so do the ones I cook for. OH, I am finicky about internal temps and this met regulations.
What is the cook time for a frozen 5lb boneless roast in oven?
Okay the jury is still out... I am tryinh it. I just put one in the oven... Will let u know how it turns out.
DO NOT FOLLOW THESE DIRECTIONS! 4.5 hours and the roast was still not close to being done. New stove, approximately 350 feet above sea level, Dad at home with kids trying to do right by having dinner ready for the wife when she got home from work, FAIL. AT the prescribed rate, the roast wouldn't be ready for at least another 3+ hours. I had to up the heat and cook for another 2.5 hours for fork splitting tenderness. Kids ended up eating grilled cheese.
Thank you, thank you thank you.. Unbelievable I have always cook my frozen roasts for long times and on a 350 temp..
Got tired of crap roasts and tried your way!!
The best by far the best roast my family has ever had.
Thanks
Will the potato and carrots get to mushy if you put them immediately should you wait a couple hours?
I just put one in the oven for second time. I hope its as good as the first one. Best roast I ever cooked including those Ive cooked in a slow cooker. Moist, tender and juicy! And so easy!
I followed your recipe and my roast was so tough you couldn't even eat it. I am very disappointed.
Your recipe looks great. How many pounds is your roast usually?
This was the worst roast I have ever baked. It was just horrible. Dry and could barely cut it! I won't ever make it like this again. I'll stick with great grandmas recipe from now on!
Cooked at 250* for 4 hours - still tough. Turned oven up to 350* and cooked for another hour. Still not fork tender. Put it back in, and set timer for another hour! Hopefully it will be tender enough to eat by then! Next time I will cook it in the crockpot. I think starting it from frozen was my mistake.
Im trying this recipe as we speak, Trusting its going to be delicious
Does it matter the lbs? I have a 3.70lb frozen roast.
Bar none, this recipe was exactly perfect I don't know why other people's didn't work but it worked fantastic for me I added carrots potatoes onions and just used beef broth no water bunch of seasonings and spices as I normally use from my garden and it was absolutely fantastic thanks for sharing.
I tried this recipe last night. Bar None, this was the most fantastic roast that I've ever made. I used a bread-and-butter roast and put it in a casserole dish sort of like a dutch oven. Along with carrots onions potatoes and I used all beef broth instead of the water. Meaning I added extra beef broth. Also I used a bunch of spices and Seasonings the herbs being from my garden so they were fresh in there as well I put it in the oven for 4 hours and voila. It came out better than anything I've ever cooked in the way of a roast. I'm not sure why others had problems with it but I had absolutely no problems and I did cover it. Thanks for sharing it saved the day.
Could you say what kind of beef roast you usually use? Chuck, round, etc.? Also how many pounds?
Thanks!
Years ago, I saw a T.V. program with a lady saying you could cook a frozen roast. I have done it that way ever since, and it always comes out great. I just season it with roast beef seasoning salt (ingredients--salt, sugar, chili, onion, garlic, black pepper, bay leaves, coriander) and a little more garlic salt and lots of onion and chopped celery. I use a roasting pan with a lid with water in the pan--probably about an inch or two deep. I never really measure. I bake it at about 325, but it depends on how long you have before you want dinner. Bake slower if you start it early. I have even baked it at 350, if I did not get it on early. I also put carrots and potatoes in about 30 to 40 minutes before dinner, and I add more water and salt the veggies a little. It turns out great. I use a granite ware roasting pan, because they are deep and hold everything.
I added the veggies near the end. Absolutely delicious! Never had pot roast before. Great Saturday recipe! No fuss.
A guide of how many minutes per pound would be helpful. Your instructions are too vague!
I would like to ask what type of pot did you use and did you cover it. :) Thanks
Rhonda
Great.
Ive never cooked a roast that wasnt frozen. Thats the only way I have ever cooked roasts and briskets for the last 35 years. Thats the way my mother-law has done lt. shes 88 and thats the way shes done it. We raise our own beef....I have one in my oven now!!
I followed your recipe and it came out so tender and the flavor was great! I think I could have seasoned mine more, but thanks for the tip!
Did you put the roast on a rack? I've never cooked a frozen roast before, but here goes. It's an eye of the round so I'm hoping for the best
I tried this today, I was concerned about cooking it at 250 so I cooked it at 300. The roast was almost 3 lbs; I cooked it in the stoneware part of my crockpot and covered it with aluminum foil because the crockpot lid has rubber on it. Also seasoned it with Adobe, ground pepper, onion seasoning, garlic seasoning, and a little dried rosemary. Vegetable added in the pot were celery, green pepper, carrots, potatoes and onions.
Wow! Im soo glad I had to figure out a way to cook a frozen roast. Just did not imagine it doable. I will NEVER thaw another roast again! Thank you so much for this info.
This recipe is for a pot roast, not a roast. Roasting is a dry heat process.
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