0

I started my pot roast on low at 6:30a... I just realized the lid was askew, just a bit. I have cranked it up to high...with it be done by 6:30p It is not a big roast...maybe 2-3 lbs.

Improve this question
4
  • Do you have a meat thermometer? How done is 'done' to you? (rare-med-well) once it reaches an internal temperature of 165°F it is 'well done'...It may be 'good' well before that point.
    – Cos Callis
    Jan 22, 2018 at 20:36
  • 2
    @CosCallis You don't put something in a crock pot for 12 hours and expect it to ever be rare... it's a completely different style of cooking. The long, slow cooking process gives tough connective tissue the time to break down...
    – Catija
    Jan 22, 2018 at 20:44
  • 2
    @Catija, incapable of directly answering OPs question "Will(with) it be done by 6:30" I thought it more constructive to address an underlying question, "How do I tell if it is done?" (with a bit of "What is 'done'?" on the side) Perhaps then OP would not feel so 'Hopeless'.
    – Cos Callis
    Jan 22, 2018 at 20:58
  • 2
    @CosCallis The point here is that pot roast is usually a low-and-slow cut, especially if it's something that's being cooked for 12 hours in a slow cooker. You don't cook it to rare/med/well, you cook it until it's broken down enough to be tender, so it's not just a matter of internal temperature.
    – Cascabel ♦
    Jan 22, 2018 at 23:21

2 Answers 2

Reset to default
5

We don't know from your question how long it was on low with the lid askew (we don't know your time zone) so it's hard to say for sure.

But usually a small crack on the lid isn't going to really really drastically reduce the temperature. You're in a better position to tell than we are:

  • If it was still bubbling and steamy inside, even with the lid offset, then you're probably fine. Maybe it took a little longer to come up to temperature and will be done slightly less quickly, but it's unlikely to be a disaster.

  • If it wasn't, then you have to worry about food safety too: if it was like that for more than 4 hours, it may have been in the danger zone (under 140F) for that long, and thus be unsafe.

Improve this answer
2

Done is not the most important question.

Did the roast spend more than 4 hours under 140 F is a food safety issue?

Improve this answer

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.