I have a couple of roasts I bought (Chuck Roast) that I love making pot roasts out of. We just bought an upright deep freeze and bought a few roasts when they were on sale. They're about 4-5 pound chuck roasts.
As I always cook them in the slow cooker on Low for about 8-10 hours, would it be OK to expect the roast to be done with cooking and still as tender as normal if I started the roast from a frozen state as opposed to just refrigerator temperature?
Submitted June 22, 2015 at 08:21PM by UtahJarhead http://ift.tt/1BGU1GI Cooking
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