Slow Cooking in the Oven?

Hi C.
One of the best ways to cook any roast is to slow cook it.
But first! to lock in juices and flavor, you should cook at
415 degrees for approx. 10-15 min.(covered) And after that(keep covered) lower the temp. about 225 to 250 depending on the size. The larger the higher and let it ride! Marinate first if you can makes more tender and flavorful.

Have Fun

What you're wanting to do is BRAISE, and yes, it works great! All About Braising is an excellent cookbook resource for this type of cooking - one of my favorite ways to get a meal on the table, especially in fall and winter.

Best technique I've found - heat a little garlic in oil in a pan on the stovetop - take it out before it browns, then brown your roast on all sides in the garlic infused oil. Put your roast in your baking dish, add any aromatics you like (onion, garlic, carrots, herbs) and liquid up 1/3 to 1/2 the sides - preferably deglaze the browning pan with the liquid first to take advangage of all the tasty caramalized browned bits and the flavored oil, then pour that liquid, once everything from the bottom of the pan has dissolved and loosened, in over your roast. Season with salt and pepper, place in center of oven. Start at 300, check after 30 minutes or so and if it is simmering very slowly, you're good. If it's simmering fast or boiling, adjust temp down by 25 degrees until you get that very slow, almost imperceptible simmer. 3-5 hours should do it - add liquid if necessary while cooking to keep at the 1/3 to 1/2 way level. If you want to make a gravy, skim the fat from the liquid after removing the meat, and place in a saucepan on the stovetop. A splash of red wine is a delicious addition! Bring to high boil, boil until it reduces quite a bit and thickens slightly - won't be thick like a gravy, but it will be flavorful drizzled over the meat - a wonderful pan reduction. Enjoy!

Hi C.,
I am not sure about slow cooking in the oven. But I thought I would tell you what I do that makes the roast tender. I cook it in an oven bag. Like what you would do for a turkey. I think I like it better than slow cooking it.
Good Luck.

I slow cook in the oven all the time and I cook at a lower temperature for longer because it is easy, better for you, and makes the house smell great! Did you know when you cook meat at temperatures above 200 degrees you body actually produces white blood cells against it? It creates an immune response! So whenever I cook meat, I cook it at 200, yes even my turkeys at holidays, and cook them overnight and all the next day. I just cover them to seal in the steam. For a roast, I season the water, heavy on the salt, and the salt will soak into the roast making it delicious. I put the meat in as small a pan as it will fit, fill it with water until it almost covers it, then season it some more. Salt, pepper, chili powder, paprika, onion powder, garlic powder and a little thyme. Then I put it in the oven the night before and wake up to the most delicious smell. A few hours before you want to serve it you can throw in some vegetables in the water and packed around it and they soak up the "marinate" as well. The broth makes excellent gravy and the meat falls apart. If there is fat on the roast it is so easy to remove. If I am cooking a turkey, I don't add any water, just seal it in my pan and stuff it with vegetables or apples. To brown it, just remove the lid or foil about and hour before serving and it and turn it up to 300 and it will brown nicely, but wont overcook. Basting is always a good idea, and rubbing the turkey with salt and pepper, inside and out before putting it in the oven, makes it the best turkey you have ever had! Well good eating and good health to you. :)

Hi C.,

You didn't say what kind of roast you bought, but typically what I do for roasts is cook them (depending on what they are) between 325 and 350 degrees for anywhere between 30 and 90 minutes in the oven...I never do roasts in the crock pot. The length of time and the temperature depends on the type of meat (pork, beef, shoulder roast, rump roast, etc) and how many pounds of meat you have (the more meat you have, the longer it has to be in the oven). It also depends on how done you want the meat. For pork, you really need to make sure the meat is done, and has no pink juices. For beef, it depends on the type of roast and if you like rare meat or well done meat.

You might want to check online at recipe websites like www.epicurious.com or www.cooks.com and see if those sites have any suggestions for you.

Hope this helps. Good luck and good eating! :)

You should contact your Pampered Chef consultant, she should have some great recipes for you! If you do not have a consultant, I would be happy to help you. Let me email my Director and see what she can find out on the loop! Can you personally email me so I can have your email address to contact you when I hear back? Thanks.
T. Saez
Spanaway, WA

C., I don't have the answer to your question, rather the opposite...I need recipes for a slow cooker as I have one but I need to know what to do with it! If you have any to forward my way, I'd appreciate it! Good luck converting your recipe.

Thanks,

____@____.com

look up close roasting on the splendid table web site. it is fabulouus! (and easy)

We did roasts in the oven all the time before I got a slow cooker. I give the meat a quick sear in a very hot pan to seal in the moisture and give it a nice caramelized crust. Then put it in your dish with all the other ingredients, cover and bake in the oven at 200 - 250 F. The minimum time is the time it needs for your meat to reach food safe internal temperatures, that depends on what kind of meat you have. We used to bake it 4-6 hours for that tender fall-apart kind of roast the longer you cook it the more tender it will be. Make sure it does not run out of liquid.

One thing is that most oven's vary and don't really bake at the temp you are setting, so there may be a little trial an error...

Best pot roast: Stove top!

3 to 3 1/2 pound boneless beef roast (rump, chuck or round)
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 1/4 cups water

In Dutch oven or 6-quart saucepot, brown roast on med-high heat.
Add soup mix blended with water. Bring to boil over high heat.
Reduce heat to low and simmer covered, turning roast occasionally, 2 1/2 hours or until tender. The longer it goes, the more tender the meat.
If desired, add cut up potatoes, carrots and/or onions (1 cup each?) for the last 45 minutes (hour?).
If desired, thicken gravy.
Makes about 8 servings.

From Lipton Onion Soup Mix box.

I sometimes add some extra water to make it more of a stew.
I now make my own onion soup mix (due to allergies) and it works great!
Have fun!

well I don't know about you but I
would use a bag like you use for a turky.
do what ever you do in your recipe
just put it in a bag or the deep dish /covered
cook for about the some time you do in the
slow cooker> I might add just a few mit. more pre lb.
and cook at around 300.
Pre heat oven at 475.
turn down to 300 and in go the roast.

how I cook my roasts
I get a very hot pan on the oven
I season my roast and put it in the hot pan.
Letting it cook for about 1-2min on each side.
I have the oven pre heated and my bag or pan ready
to go into oven I cook at about 375
for about 4hr. that's because my family likes
it well done no red.
good luck hope all turns out great.
and you can always go on line and get cooking roast recipe's

Any slow cooker recipe you can use in the oven. What you need to do is google "braising". Which is the technique of part boiling/part steaming/part roasting. You HAVE to seal the steam in, or things will get very dry.

You can cook at any temperature you feel like below 400. The lower the temperature, the longer it will take, and the more fall-apart moist it will be... since it's been simmering/steaming in the sauce longer, the connections between the fascicles have longer to break apart. Sometimes I'll braise something at 250 for 10 hours (talk about a huge waste of energy), or 250 for 5 hours (still a huge waste of energy). Other time's I'll to 300, 325, 350, etc. It all depends on the size of the meat, how much liquid is involved, how well sealed in the steam is, and how infused you want it to be.

A lot of it is by eye, so to speak. AKA by experience. AND a meat thermometer.

A good way to start off, is actually to do a simple braise. AKA, pretend you're NOT braising. Put it at 350-375, pour in the liquid, seal it, and cook at the number of pounds. After you've done that... you can start playing around with lower temps and longer hours.