legend_018
Head Chef
I just don't get it. Every!!! time I cook a pork roast or a beef roast, I put the thermometer in a thick part (trying not to get into the fat and I don't poke through the other side). Just when I think I have it in a good spot - I put it in the oven. Than all of a sudden it's like 20 minutes later it acts like it's done. Usually I just KNOW based on experience and the size (especially when it's on a very low heat like 300) that it's not done. I did sear it first and it's a small roast. Anyways I poked it into a few different spots and it finally went from 140 (which I was going to take it out and let it rest) down to like 128. It's up to 135 now. I'll just keep it there for now. But this happens every time. It's kind of frustrating as I can't just put it in and be safe that it's in a good spot.
On another note - I can't believe after searing it - how fast it seems to be cooking on 300 degrees.
My mom recently cooked a 3lb roast and said she cooked it on low for 3 HOURS at 325 and said it came out great. Never even used a thermometor. Although I thought if roasts are overcooked it might not taste that great. Right now mine is in a slow cooker with beef broth and some onions. I did give it a good sear. Not sure the size though.
On another note - I can't believe after searing it - how fast it seems to be cooking on 300 degrees.
My mom recently cooked a 3lb roast and said she cooked it on low for 3 HOURS at 325 and said it came out great. Never even used a thermometor. Although I thought if roasts are overcooked it might not taste that great. Right now mine is in a slow cooker with beef broth and some onions. I did give it a good sear. Not sure the size though.