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OOTBubby
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 Wed, Mar 09 2011, 8:16 am
I'm cooking a 9.6# chuck roast for our Purim seudah. I'm making it in the oven (325-350 degrees -- what do you think?), with lots of liquid in the pan, tightly covered. I am not browning the meat first.
How long do you think it needs to cook? I've never made such a big one before. Searching on the web has given me anything from 20-45 minutes per pound.
I prefer to cook it a little underdone, then to slice, then put back in pan liquid to finish off cooking.
So, how long would you cook it for?
Thanks.
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ra_mom
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Wed, Mar 09 2011, 8:34 am
General rule is 30 minutes per pound,
For slightly underdone, I would probably bake it for 3-1/2 hours.
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OOTBubby
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Wed, Mar 09 2011, 8:37 am
| ra_mom wrote: | General rule is 30 minutes per pound,
For slightly underdone, I would probably bake it for 3-1/2 hours. |
30 minutes a pound is just over 4-3/4 hours. Do you think 3½ would make it done enough to slice properly?
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ra_mom
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Wed, Mar 09 2011, 9:07 am
| OOTBubby wrote: | | ra_mom wrote: | General rule is 30 minutes per pound,
For slightly underdone, I would probably bake it for 3-1/2 hours. |
30 minutes a pound is just over 4-3/4 hours. Do you think 3½ would make it done enough to slice properly? | I would think so. I usually don't like to overcook my roasts. I'm not one of those that let it simmer or bake to death. Especially when I know I will reheat the slices in liquid before serving.
You can always pierce the roast and see if it's ready after 3-1/2 hours.
But I guess 4 hours (25 minutes per lb.) would be a safer bet.
ETA: I see that Jamie Geller has a recipe for a 10 lb. roast, and her method of cooking is uncovered at 350 for 2 hours - for medium. (Not that I would necessarily bake my roast uncovered. - Just a reference.)
http://books.google.com/books?.....false
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OOTBubby
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Wed, Mar 09 2011, 9:11 am
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Thank you. Its cooking right now!
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