Frozen pot roast?
- Thread starter Turando
- Start date
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If you have answers, please help by responding to the unanswered posts.
GotGarlic
Chef Extraordinaire
Since pot roast is such a long-cooking dish, I would think it would be okay. You could remove the outer "layers" of the meat after the normal amount of cooking time and leave the center to cook a little longer if it doesn't seem done (that is, falling-apart tender) all the way through. HTH.
lyndalou
Head Chef
I had the same thing last week. I just browned the pot roast, put in in my crock pot with the usual other ingredients and started it on High for an hour, then on low for about 7-8 hours. Turned out perfectly.
YT2095
Executive Chef
don`t worry about it at all, I`v done it when the whole thing`s still frozen and it`s turned out perfect, when you`re cooking a roast like that for so long, half an hour makes no real difference 
in fact sometimes it`s an advantage using frozen meats, as you can drill holes into it and pack in herbs and spices and then plug the holes again with the meat turnings, gives a great effect and flavor throughout.
use a Cordless drill for this though, there`s no risk of electric shock that way.
in fact sometimes it`s an advantage using frozen meats, as you can drill holes into it and pack in herbs and spices and then plug the holes again with the meat turnings, gives a great effect and flavor throughout.
use a Cordless drill for this though, there`s no risk of electric shock that way.
