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How long do you cook a frozen roast?

post #1 of 12
Thread Starter 
I want to cook a roast today and it's frozen. It's 2.5 lbs. and I wanted to know do I cook it on high or low and for how long? I'm new to crock pots!
post #2 of 12
You aren't going to be eating it today! I wouldn't cook a frozen roast on high, I would cook it on low. It will probably take 6-8 hours.
post #3 of 12
I cook all of my meat in the crock pot frozen. My roast I do brown first in a pan and then throw frozen in a crock pot.

I put it on about 6 in the morning and cook it all day.
post #4 of 12
Thread Starter 
Ok, so it's 12:30 here so should be done between 6:30 and 8:30 on low?
post #5 of 12
Quote:
Originally Posted by AZ.twinmom View Post

Ok, so it's 12:30 here so should be done between 6:30 and 8:30 on low?


Cook it on high, add an envelope of gravy mix....it will be done in time for supper.
post #6 of 12
Quote:
Originally Posted by AZ.twinmom View Post

Ok, so it's 12:30 here so should be done between 6:30 and 8:30 on low?

Yep!
post #7 of 12
Sorry to disappoint ya'll but, you should cook a frozen roast. For food safety, you should defrost it in the refrigerator first, then cook it. The meat stays too long at an unsafe temperature (above 40 and below 140 F), for far too long if you try to cook it frozen. Ever get the 'stomach flu'? It was probably food poisoning.
post #8 of 12
Quote:
Originally Posted by Cookie2 View Post

Sorry to disappoint ya'll but, you should cook a frozen roast. For food safety, you should defrost it in the refrigerator first, then cook it. The meat stays too long at an unsafe temperature (above 40 and below 140 F), for far too long if you try to cook it frozen. Ever get the 'stomach flu'? It was probably food poisoning.

I always thaw mine for this reason.

Funny you would say that about the stomach flu, I always want to tell my friend that when she says they have the stomach flu AGAIN. She often eats out.
post #9 of 12
Somebody just got servsafe certified! Sry, not trying to be mean but your incorrect. As long as you make sure the entire pot is heated above 140 for 15 min (beef cook temp is really only 135 but potatoes are 140) you should be ok. (It's when cooling food you have to be careful... Especially if it's cooked first, but "ready to eat" cold. Like guspacho soup or Chicken (for chicken salad). Heat kills bacteria, medium temp range grows it, freezing hinders growth and spread but; sometimes preserves bacteria and sometimes kills it. chili in some restaurants is actually made from week old hotdog and hamburger extras. Recooking the food will kill the bacteria and reset the shelf life of the old meats.

Restaurant manager of 12 yrs
post #10 of 12
Somebody just got servsafe certified! Sry, not trying to be mean but your incorrect. As long as you make sure the entire pot is heated above 140 for 15 min (beef cook temp is really only 135 but potatoes are 140) you should be ok. (It's when cooling food you have to be careful... Especially if it's cooked first, but "ready to eat" cold. Like guspacho soup or Chicken (for chicken salad). Heat kills bacteria, medium temp range grows it, freezing hinders growth and spread but; sometimes preserves bacteria and sometimes kills it. chili in some restaurants is actually made from week old hotdog and hamburger extras. Recooking the food will kill the bacteria and reset the shelf life of the old meats.

Restaurant manager of 12 yrs
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