How do you store a bear roast after cooking it in a crockpot until you're ready to eat it?
It was done at 8:30am and I plan to eat it around 6:00pm. It was cooked in beef broth.
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3Need a few more details. How long after cooking do you plan on eat it? Hours ? Days ? Weeks ? Was it cooked in liquid (braised) ?– AfterWorkGuinnessJan 23, 2017 at 16:23
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1... E.g. Hours: keep in the slow cooker on low; days: fridge; weeks+: freezer– Chris HJan 23, 2017 at 17:23
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It was done at 8:30am and I planned to eat it around 6:00pm. Yes, it was cooked in beef broth.– Danielle PorterfieldJan 23, 2017 at 17:45
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1I agree w/ Chris H ... but I'd have used warm for the crockpot if I knew it'd hold the temperature above 140°F– JoeJan 24, 2017 at 1:39
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2 Answers
If your crock has a warm that you can trust is above 140 F but not so hot to cook it down then you can leave it in the crock. Otherwise you need to get it under 40 F.
A better option would have been to start it at a time so that it finished at 6 PM.
Why not just start it 8:30 AM?
If you are going to cool then remove from the crock pot as that is a lot of heat to put in a refrigerator.
answered Feb 22, 2017 at 23:29
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If you're not going to separate it from the liquid like Adi recommended, I would still recommend heating them separately. (I'd link to the question about re-heating a roast in a crock pot, but I can't find it). But I'd also recommend separating them, as it adds additional surface area to help with cooling things. (also see cooking.stackexchange.com/q/3970/67 )– JoeFeb 23, 2017 at 4:51
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@Joe The stated question is "after cooking". I sure would not recommend crock dry (even if it was a reheat). Nor would I recommend refrigerate separately. May 10, 2018 at 23:21
Upon completion of the cooking, let it cool down to room temperature. Remove excess liquids and store separately. Cover the roast in tinfoil and store in the fridge. Consume preferably within two days for animal proteins.(Freeze for max 3 months) Hope this helps :)
