How to Slow Cook a Previously Frozen Roast: A Guide to Tender Meat

If you have too much frozen roast meat at home and find defrosting it a hassle, using a slow cooker could be a convenient alternative. Today, I’ll share some tips on how to slow cook frozen roast meat!

How to slow cook a previous frozen roast?

Slow cooking frozen roast meat is not difficult. Follow the recipe below, and you'll easily make a delicious meal:

Thawing

First, take the frozen roast meat out of the freezer and place it in the refrigerator to thaw. Thawing the meat this way will help retain its juices and texture.

Prepare Ingredients

While the roast meat is thawing, you can prepare other ingredients based on your personal preferences. I usually prepare carrots and onions, washing and cutting them into appropriate-sized chunks. Then, gather your seasonings, such as salt, pepper, and soy sauce.

Searing

Once the roast meat is thawed, cut it into chunks of appropriate size. Heat a small amount of oil in a skillet and sear the meat on both sides until golden brown. Searing helps lock in the juices and adds aroma to the meat.

Slow Cooking

Place the seared meat chunks into the slow cooker, and add the prepared vegetables and seasonings. Pour in enough broth or water so that the liquid covers at least half of the ingredients. Cover the slow cooker, set it to low heat, and cook for 6-10 hours, depending on the type and size of the meat.

Season and Thicken

In the last 30 minutes of cooking, add fresh herbs, such as rosemary or thyme, to enhance the aroma. If needed, adjust the liquid amount to thicken the sauce.

Serve

Once cooked, serve the roast meat and vegetables, and enjoy! The slow-cooked frozen roast meat will be tender, juicy, and full of flavor, making it perfect for family dinners or a casual meal.

Can you cook a frozen roast without thawing?

In some specific cases, frozen roast meat can be cooked without thawing. Here are some situations where you can do so:

Roasting: You can place frozen roast meat directly on the grill. The meat will come out tender, and the texture will be quite good. If you observe closely, many restaurant roasts are done this way too.

Pan-frying: For thinner cuts of frozen roast meat, such as frozen steak, you can pan-fry it directly. First, use high heat to brown both sides, then turn the heat down to cook it through.

Slow Cooking: When slow cooking frozen roast meat, you can also cook it directly. However, the cooking time will be longer than if the meat is thawed, usually extending by about 50%.

Things to Keep in Mind:

Cooking Time: The internal temperature of frozen roast meat is lower, so cooking time will be longer compared to thawed meat. The exact time will depend on the thickness and size of the meat.

Even Heating: During the cooking process, ensure the meat is evenly heated to avoid burning the outside while leaving the inside raw.

Food Safety: Make sure the roast meat is fully cooked to avoid any food safety concerns.

How to Quickly Thaw Frozen Roast Meat?

Here are a few common thawing methods:

Refrigerator Thawing: This is the best method as it preserves the meat’s quality and prevents bacterial growth. However, it takes a longer time.

Water Bath Thawing: If you are in a hurry, you can use a water bath. Seal the frozen roast meat in a bag and place it in cold water, changing the water every 30 minutes to thaw the meat quickly.

Microwave Thawing: For rapid thawing, you can use a microwave. Place the frozen roast meat in the microwave and select the defrost setting. Be sure to monitor the meat’s progress to avoid cooking it.

How long after thawing a roast should you cook it?

Once frozen roast meat is thawed, it is best to cook it within 1-2 hours. The longer it sits after thawing, the higher the risk of bacteria and microorganisms growing.

Additionally, leaving it too long will affect the texture, making it less tender.

How long do you cook a frozen roast in the oven?

For thin cuts of frozen roast meat, such as frozen beef or pork slices, preheat your oven to 200–220°C (392–428°F) and bake for 8–12 minutes. The exact time depends on the thickness of the meat. If it’s thinner, around 8 minutes should be enough, with the meat turning golden and curling at the edges. If it’s a bit thicker, it may take closer to 12 minutes.

For thicker cuts, such as frozen lamb chops or beef steaks, the time will vary. When preheating the oven to 200°C (392°F), roast for about 8–10 minutes per centimeter of thickness. For example, a 2cm thick beef steak will need around 16–20 minutes. This is an approximate range.

During roasting, it’s a good idea to flip the meat halfway through to ensure even cooking and achieve an even golden-brown color. Keep an eye on the meat, and when the surface turns golden-brown, insert a thermometer into the thickest part of the meat. For beef: 55–60°C (131–140°F) is rare, 60–65°C (140–149°F) is medium-rare, and 70–75°C (158–170°F) is medium-well. For pork and lamb, cook them to around 70–75°C (158–170°F).

How long to cook frozen beef in a slow cooker?

The cooking time for frozen beef in a slow cooker depends on the quantity, size, and power of the slow cooker:

For about 500g (1 lb) of frozen beef, on low heat, it will take 6-8 hours; on high heat, 3-4 hours.

For about 1000g (2 lbs) of frozen beef, on low heat, it will take 8-10 hours; on high heat, 4-6 hours. A larger amount of meat requires more time to thaw and cook thoroughly.

If the frozen beef is particularly thick or a large cut, like a whole shoulder of beef, even if it’s around 500g (1 lb), on low heat, it may take over 8 hours; on high heat, it may take 5-6 hours. A large roast needs enough time for the heat to penetrate the center to ensure it’s fully cooked.