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March 20, 2019

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Hot & High then Low & Slow Roasting Method

Jill’s cooking video will show you how to get a Sirloin Tip roast, “Prime Rib” tender. It’s almost too good to be true... but it's true! And, the best part is that it requires very little “hands-on” kitchen time!

 

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Comments

Kathy Jankowski

March 24, 2019

We’re trying this today in Delaware!!!

Toni Frank

December 18, 2019

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

jill

December 18, 2019

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!

Paula Wahl

January 16, 2020

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!

jill

January 18, 2020

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.

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