Slow cooker roast from frozen?

[GirlyMan]

Yea or nay?

[Gloucester]

I would guess nay!

By the time the core was unfrozen the outer layers could grow millions of bugs in that nice warm, humid atmosphere at number doubling once every 20 minutes for some.

[Dom]

How big?

[Gloucester]

(09-10-2016 11:14 AM)Dom Wrote:  How big?

True, size matters!

[GirlyMan]

(09-10-2016 11:14 AM)Dom Wrote:  How big?

2.5 lbs. I figured the only problems with doing it from frozen is it needs to be cooked longer and you can't brown the meat to seal in the juices. But maybe I want the juices as part of the sauce no?

[tomilay]

The more tender the meat, the more heat and shorter time required. Coming from a freezer, lengthens the time in either case. But the rule of thumb remains.

I forgot to add yay.

[Dom]

(09-10-2016 11:25 AM)GirlyMan Wrote:  

(09-10-2016 11:14 AM)Dom Wrote:  How big?

2.5 lbs. I figured the only problems with doing it from frozen is it needs to be cooked longer and you can't brown the meat to seal in the juices. But maybe I want the juices as part of the sauce no?

Turn it on high, wait til it's hot, coat the meat with oil and put in dry cooker.
Keep checking constantly and turning until slightly seared, then add liquids and stuff and cook on medium until it's done.

[Gloucester]

Shape?

Slab better than roll or joint? Latter needs more turning?

[GirlyMan]

(09-10-2016 11:31 AM)Dom Wrote:  

(09-10-2016 11:25 AM)GirlyMan Wrote:  2.5 lbs. I figured the only problems with doing it from frozen is it needs to be cooked longer and you can't brown the meat to seal in the juices. But maybe I want the juices as part of the sauce no?

Turn it on high, wait til it's hot, coat the meat with oil and put in dry cooker.
Keep checking constantly and turning until slightly seared, then add liquids and stuff and cook on medium until it's done.

That's a good idea. But I already threw the chuck roast in with a couple cans of V8 and some onion and garlic powder and a couple of bay leaves. Gonna cook it on high for 1 hour and then add the onions, carrots, and potatoes and go low for 4-5 hours. We'll see what happens.

[Dom]

(09-10-2016 11:48 AM)GirlyMan Wrote:  

(09-10-2016 11:31 AM)Dom Wrote:  Turn it on high, wait til it's hot, coat the meat with oil and put in dry cooker.
Keep checking constantly and turning until slightly seared, then add liquids and stuff and cook on medium until it's done.

That's a good idea. But I already threw the chuck roast in with a couple cans of V8 and some onion and garlic powder and a couple of bay leaves. Gonna cook it on high for 1 hour and then add the onions, carrots, and potatoes and go low for 4-5 hours. We'll see what happens.

It'll work. Just make sure it's cooked all the way through.