Cooking two pot roasts in the same pan…help…
0Tomorrow I’m having some family over for dinner and I’m cooking a pot roast. I have a large roast and a small one– two of the guys that’ll be there eat a ton. Problem is I’m not sure how to cook them. The roasting pan I have will fit the large roast and vegetables nicely, but I don’t think it’ll fit the small one.
How do I do this? Stack them? Stack them and switch top them from top to bottom a couple times? Double the liquid? Not sure how to go about this the right way.
Are you roasting them, or braising them? I’m a little confused.
The recipe I’ve used before is the pan has about three cups of liquid in it and I slow cook it for about 3 hours.
Braising isn’t too picky about exact volumes or crowding in my experience. I’d try to avoid having them touch, and sear them first to get some flavor, but then just fit them in however you can and so long as they’re half covered or more with liquid a 3-4 hour braise should work out for you.
^that is a great recipe. I literally made it the other day.
Definetely sear them first like sophist said and just fit them in. They should be cooking all day long so they’ll both get cooked well no matter how you put them.
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