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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Sky
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1,521
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Posted:
Nov 1, 2009 1:19 PM
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> When I cook a pot roast once in every blue moon. I
> cook it frozen. I would add a package of brown gravy
> mix, 1 package of onion soup mix, 2-1/2 cup of water,
> and garlic powder to taste. Cover with foil. Cook @
> 275 degree for 5 to 6 hours. The roast will come out
> very tender.
Very nice tip, thanks! I get worried about cooking froze meats, only because I am concerned that by the time the inside is done, the outside is overdone.
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Posts:
293
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Posted:
Nov 1, 2009 1:44 AM
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> i have a small pot roast that is frozen. how much
> extra time with it take to cook in the oven?
Hello shellyzanella,
When I cook a pot roast once in every blue moon. I cook it frozen. I would add a package of brown gravy mix, 1 package of onion soup mix, 2-1/2 cup of water, and garlic powder to taste. Cover with foil. Cook @ 275 degree for 5 to 6 hours. The roast will come out very tender.
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2
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Posted:
Oct 29, 2009 4:32 PM
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COOK IT FOR ABOUT 6 HOURS ON 200 IT WILL BE PULL APART
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Moderator_Jane
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1,656
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Posted:
Oct 29, 2009 7:57 AM
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Welcome to the Kraftfoods community, imstatia and marthafruitloop and thank you both for your suggestions.
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1
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Posted:
Oct 28, 2009 5:51 PM
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try cooking the roast in a cooking bag, I like to add lipton dry soup mix,( your choose) then about half cup of water, I like to slow cook the roast directions say 325 for 90 min, but i cook it at about 275 and add a hour cook time to the 90 min the roast turns out so tender that you don't need a knife. good luck, and hope you live close to a McDonalds just in case, i've had a few of those times, but uselly everything turns out just fine.
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Posts:
182
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Posted:
Oct 27, 2009 9:00 PM
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I have to admit, I'm gonna give this a try one day. I would never have thought you could cook it just from frozen like that. Good deal! Man won't that save some time.
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1
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Posted:
Oct 27, 2009 8:06 PM
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I have baked both a beef frozen roast as well as frozen chicken breasts and both turn out very moist. I begin the baking at 400 F for about 30 minutes, then turn the oven down to 350 to finish the cooking. Add 20 minutes to the normal cooking time for your frozen chicen recipe and about 30 minutes longer, depending on the size of the roast. I always cover with aluminum foil while baking, removing the foil during the last ten minutes for browning.
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Posts:
182
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Posted:
Oct 27, 2009 3:50 PM
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I have never cooked a roast from frozen. I'm not sure I recommend that at all. I would thaw it in the fridge over night and cook it the next day.
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1
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Posted:
Oct 27, 2009 2:11 PM
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i have a small pot roast that is frozen. how much extra time with it take to cook in the oven?
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