Hi Paula. It will work for a 3 pound roast. I have had success with a chuck roast using this method – but instead of shutting the oven off for two hours, I shut off for only one and then turn the oven back on after the first hour to the lowest oven setting, around 170 degree’s and roast for another hour – then I shut the oven off again and keep in the oven with the door shut for an additional hour. Braising is also a great way to prepare a chuck roast – although you will not get medium rare – you will get amazing flavor and tenderness.
Posted on
by Paula Wahl
Will the hot and low cooking times vary depending upon the size of the roast? I have a 3lb chuck roast that I’m making for dinner and want to be sure it’s medium rare. Thanks so much for doing what you do!
Posted on
by jill
Hi Toni – So glad to hear it worked well for you. As for shallow or deep I don’t think it matters, just as long as it heavy – as they hold the heat better. In cooking two, if they are not touching I would increase my Hot & High time an additional 3 minutes. If they are snug in one pan – treat it like one roast – almost doubling your time. Thank you for your support and great taste!
Posted on
by Toni Frank
Hello Jill!
This was an amazing method, it came out beautifully. I used the same type of dutch oven that you used in this video. I also saw that you have used a shallow cast iron pan. Do you find one works better than the other?
I am using this recipe to roast 2 of the sirloin tip roasts. Wondering if 2 shallow cast irons would be better since there will be 2 roasts in the oven? Have you done more than one at at time?
Hi Paula. It will work for a 3 pound roast. I have had success with a chuck roast using this method – but instead of shutting the oven off for two hours, I shut off for only one and then turn the oven back on after the first hour to the lowest oven setting, around 170 degree’s and roast for another hour – then I shut the oven off again and keep in the oven with the door shut for an additional hour. Braising is also a great way to prepare a chuck roast – although you will not get medium rare – you will get amazing flavor and tenderness.
Will the hot and low cooking times vary depending upon the size of the roast? I have a 3lb chuck roast that I’m making for dinner and want to be sure it’s medium rare. Thanks so much for doing what you do!
Hi Toni – So glad to hear it worked well for you. As for shallow or deep I don’t think it matters, just as long as it heavy – as they hold the heat better. In cooking two, if they are not touching I would increase my Hot & High time an additional 3 minutes. If they are snug in one pan – treat it like one roast – almost doubling your time. Thank you for your support and great taste!
Hello Jill!
This was an amazing method, it came out beautifully. I used the same type of dutch oven that you used in this video. I also saw that you have used a shallow cast iron pan. Do you find one works better than the other?
I am using this recipe to roast 2 of the sirloin tip roasts. Wondering if 2 shallow cast irons would be better since there will be 2 roasts in the oven? Have you done more than one at at time?
Thanks!
Toni
We’re trying this today in Delaware!!!