Pot Roast?

Question

I have my pot roast recipe dialed in, 3 lb. roast, platform of vegetables to hold the roast above the braising liquid to save the sear, 300 degrees for five hours.

This weekend there will be more people so I have to make two roasts. I'll put them in the same roasting pan. What's the best approach in time and temperature to get a similar result?

I was thinking 350 for the first two hours, then 300, but I'm interested in opinions.

? · Accepted Answer

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Anonymous · Answer

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kswck2 · Answer

Five hours at 300 will give you a 3lb. lump of charcoal . Try it at 350 for about 1 1/2 hours, just start checking the temperature after one hour. 
IF serving two roasts on the same table, just have the butcher cut you a bigger roast. Add some water to the bottom of the pan and use the drippings for gravy.

Edit: I speak of doing it in an oven, not a slow cooker. Even in a slow cooker, your pot roast will no longer Be a roast, it will just fall apart into a mush.

Rick B · Answer

You should cook them at the same temperature and duration as one pot roast.  Why would you change that?

Baking one sheet of cookies, or 4 does not change the temperature or time to cook them.  The same is true of a roast.

CrustyCurmudgeon · Answer

If you are still searing them before the oven, the original time and temperature should still work.

Karen L · Answer

You should get the same result by using the same temperature and timing.

Pot Roast?

6 Answers