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Slow cooked beef roast total fail. Salvageable?

ursy_ten Jul 2, 2011 09:08 PM

I decided to try the low and slow method on a bolar blade roast today.

I followed this article:
http://www.ochef.com/185.htm

The plan was to roast at 200°F (95°C) for 8 hours (with the aim to getting a medium rare result).
3 hours in, my meat thermometer indicates that it's already medium rare!

It's 5 hours until dinner time! As far as I can tell, I have three options:

Turn the oven off, put the roast in the fridge, reheat at dinner time hoping that the reheating does not further cook the meat too much.

Turn the oven off, leave the roast in there, turn the oven on again to reheat closer to dinnertime (5 hours away). It might not be as ridiculous as it sounds - I read a technique for roasting lamb that goes something like this and it's supposed to be foolproof.

Turn the heat down to 135 °F (57 °C) which keeps it out of the danger zone, but should not cook the meat any further (according to my hastily googled research) - I imagine that this would not be too different from a roast in a crock pot.

I think my mistake was that the roast was too small.

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  1. ipsedixit RE: ursy_ten Jul 2, 2011 09:17 PM

    You have a kindred spirit here: http://chowhound.chow.com/topics/7933...

    3 Replies
    1. re: ipsedixit
      ursy_ten RE: ipsedixit Jul 2, 2011 09:19 PM

      Thank you ipsedixit - I'm hoping that I can salvage it before it gets to well done, but I will read up on my options in case this is my fate *sob*

      1. re: ursy_ten
        ipsedixit RE: ursy_ten Jul 2, 2011 09:22 PM

        I think option no. 1 might be the best bet.

        Stop cooking it now. When you have to reheat, take the roast out of fridge early so that it can come to room temp (or close to it) and then it won't have to spend too much time in the oven "reheating"

        1. re: ipsedixit
          ursy_ten RE: ipsedixit Jul 2, 2011 09:27 PM

          Thank you (just noticed your userpic *chuckle*)

    2. a
      ARisen RE: ursy_ten Jul 2, 2011 09:23 PM

      If your oven can actually set to ~130f and you throw a lid on the roast (or wrap it up etc.) I think it should be alright. That is assuming that your thermometer is right about the roast already being up to med rare in the center.

      1 Reply
      1. re: ARisen
        ursy_ten RE: ARisen Jul 2, 2011 09:26 PM

        Thank you, I'll have a look. It's in an oven bag so I think that's as good as covered - at least it's sealed.

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