I decided to try the low and slow method on a bolar blade roast today.
I followed this article:
The plan was to roast at 200°F (95°C) for 8 hours (with the aim to getting a medium rare result).
3 hours in, my meat thermometer indicates that it's already medium rare!
It's 5 hours until dinner time! As far as I can tell, I have three options:
Turn the oven off, put the roast in the fridge, reheat at dinner time hoping that the reheating does not further cook the meat too much.
Turn the oven off, leave the roast in there, turn the oven on again to reheat closer to dinnertime (5 hours away). It might not be as ridiculous as it sounds - I read a technique for roasting lamb that goes something like this and it's supposed to be foolproof.
Turn the heat down to 135 °F (57 °C) which keeps it out of the danger zone, but should not cook the meat any further (according to my hastily googled research) - I imagine that this would not be too different from a roast in a crock pot.
I think my mistake was that the roast was too small.
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