Today I have an early evening event to attend with my wife and another couple - it should last no more than an hour. I've invited them back to our house for supper after.
The day before yesterday I cooked a large (5+ lb) chuck roast in a dutch oven. The roast was seasoned and browned, then wine and lots of broth and herbs added and into the oven at 275F for about 4 hours. Then I added vegetables (potatoes, carrots, onions) for the last hour so they wouldn't be too broken down. It was excellent. There's a ton left.
My plan is to take the dutch oven out of the refrigerator and set it in a low oven, attend the event, and return to a hot (but not overcooked) meal, with a salad and some crusty bread to accompany.
So, your best advice - what temperature should I set the oven to in order to thoroughly warm but not overcook the roast and vegetables? Total time elapsed, with travel both ways, should be about 1.5 hours.
Submitted September 15, 2017 at 10:49PM by deubster http://ift.tt/2x8oorf Cooking
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