Simple Chuck Roast (cooked from frozen state)

[frigilux]

This super-simple recipe tastes great and is fork-tender. You don't even thaw the roast! The diluted teriyaki sauce enhances the beefy flavor; it won't taste like Asian food. No other seasoning required. Made this for the first time last Sunday and have been enjoying very tasty roast beef sandwiches for lunch all week. This worked perfectly cooked in a cake pan in the GE's small upper oven.

A small chuck roast (2-1/4 pounds or thereabouts) will be done in four to five hours. A 3-1/2 pound roast requires the full six hours.

 

[kevin313]

Thanks for sharing this, Eugene! I will try it because I bought a couple of chuck roasts when they were on sale and put them in the freezer. Pot roast is one of our favorite cold weather meals. Thanks!!

 

[petek]

I've never tried cooking from frozen.  Along the same lines and not too long ago there was an article in the food section of the  paper where they (can't remember the they) tested grilling frozen steak vs  unfrozen and apparently in all cases the cooked from frozen outscored the  non-frozen.  I've seen where you can cook a frozen roast in a pressure cooker as well but been leery to try it so far.  

 

[mralex]

That's a ridiculously easy recipe! Thanks for sharing!  

 

[foraloysius]

A very easy recipe indeed. The 250 degrees Fahrenheit convert to 121 degrees Celcius, I suppose it could be done in a slow cooker too with a few hours added?

 

[appnut]

I will use the slow cook mode on my new KitchenAid range small upper oven.

 

[petek]

I don't think it would be safe to cook in a slow cooker because it would be sitting too long at low temperatures. Most slow cookers heat up initially enough to kill any bacteria then auto shift down to a lower sustained temperature.. ergo the meat would still be thawing and cooking at too low a temp. 

 

[foraloysius]

Thanks Pete for explaining that!

 

[frigilux]

Thanks for the comments, guys.  It is stupidly simple, but tastes really great.  This was the first time I'd attempted to roast a frozen hunk of beef and it turned out to be absolutely delicious.  

 

I watched videos by Phyllis Stokes (southernfrugal.com), Googled "cooking frozen chuck roast" and did a mash-up. I've never used teriyaki sauce before, but, props to Miss Phyllis; I'm a convert.

 

No doubt you can add typical pot roast vegetables and make gravy from this basic recipe...but I completed the meal with microwaved frozen mixed vegetables accompanied by frozen Birds Eye-brand Mashed Cauliflower and a jar of Heinz Signature Roasted Beef Gravy.

 

[joeekaitis]

Cooking directly from the freezer . . .

. . . is the inverse of filling your ice cube trays with hot or boiled and stilled water for faster freezing and clarity. The greater the temperature imbalance, the faster the heat transfer, thus the meat will defrost uniformly.

 

[brisnat81]

Hey Joe. It wasn’t until i got a monitor top with a freezer that had no door that I understood why hot water freezes faster than cold. In an old style fridge when you use metal ice trays if they’re filled with hot water they melt the ice and make direct contact with the evaporator.

If you use cold water they just sit on top of the ice which is an insulator. If you try and use plastic trays the water won’t freeze.

There’s nothing else too funny about the thermodynamics.