[Bacongirl]

Ok. I'm making pot roast for dinner. I've browned the meat and it's in the oven (180C fan) on a bed of veges and a red wine jus under.

BUT. I just re-read the recipe and I skipped a step where it says to bake for 1& 1/2 hours THEN add bed of veges and cook another hour after that I missed the first hour & 1/2 cooking.

Sooo. If I bake it at a higher temp will it cook faster or just dry out?

I really don't want to be eating at 8pm. Its a 2kg blade roast and it has a reasonable layer of fat on the top of the roast.

HELP!

[Escapin]

Prob just dry out. I'd have something else for dinner tonight and then reheat roast tomorrow. It will be extra yummy with the rest overnight in the fridge

[KRT]

How do you like your meat? Rare? Well done? My rule of thumb is 15-20 mins/500g for rare, 20-25 for medium and 25-30 for well done. That would mean your 2kg would be mostly cooked as rare in the hour - assuming that it'll take a little longer to get up to temperature because the vegies are in there too.

The problem with using a higher temperature is with a big piece of meat you have to wait longer for the inside to reach the cooking temperature, which means the outside might dry out or burn in the mean time.

If it were me, I'd probably leave it on the same temperature and just cut the cooked parts off the edge to serve. You'll miss out on the nice texture you get from a longer, moister cooking time but you'll at least eat at an okay time.

Not really a good solution if you were planning on eating the whole roast, though!

[Bacongirl]

Hmm. We like it pretty rare (not blue - though I do like a blue steak on occassion )

I might just give the kids some nibbles to get us through and eat a bit later. It's just as I get older, my body doesn't like eating later. Doesn't seem to bother the kids.