Cooking a Roast Roasting and Grilling Discuss Cooking a Roast in the Brick Oven Cooking forums; No problem Wiley, those all look delicious!...

[blacknoir]

No problem Wiley, those all look delicious!

[Neil2]

I often do a slow roast the day after firing up for pizza.

I put the door on after cooking the pizza, and the next day about 2 PM it is still 220 degrees. I put the roast in for 3 to 4 hours.

Two meals with one firing.

[blacknoir]

I put the roast in this morning after heating it up to around 340F and letting it drop a bit before putting the door on. I'll let you know how it comes out.

[ksm]

How DID it turn out? Inquiring minds want to know!

[blacknoir]

Well.. It was almost perfect.. The only problem is the oven really wasn't hot enough when I put the roast in to cook it fully, so I ended up throwing it in the inside oven for about 20 minutes to finish it off.. but it still turned out great. Next time I know to make sure the oven is at a steady 325ish before putting in the roast. When I did it I hit a high of around 340 and then let the fire die down, it was small so pretty quick to die down, and put the roast in but by then it had dropped to around 250..

All in all it was a good lesson in oven baking and temperature control. I now feel I have a better grasp of how things work. Next step is Pizza and my goal is for Friday night.. that should be my last day of curing.

[ksm]

Thanks for the update. We're giving roast pork a try today (after pizza & bread last night). I didn't know whether to do the veggies w/ the roast or in a different pan for the last hour. Looks like you have good success using the "with" method. Maybe we'll try some of each -- especially since we, too, are still learning about heat management.

[blacknoir]

Yup, I had the veggies in with the roast the whole time and they turned out great! I also marinated the roast over night and then poured some onion soup on top before cooking but none of us liked the onion soup so I'll be skipping that next time.

[Spunkoid]

Cooked a boneless cross rib roast this weekend. Started with a hot oven on Saturday night and did up some pizzas. Early Sunday afternoon, I stuck some garlic cloves into the roast, rubbed it with freshly grated pepper and seared the roast in a pan with some left over bacon drippings.
I put the roast on a broiling pan that usually just sits in the drawer under my kitchen range and stuck in a digital probe for the digital thermometer. Less than 2 hours later, the roast was ready and very moist. I also slipped in a pan of cabbage rolls at the same time and they turned out perfect as well. Only mistake I made was that I put in some potatos on the side but did not put them in early enough so they were not quite ready when the roast was. Could have used some fresh baked buns on the side but did not think of it until dinner was served.
Just before we sat down to eat, I did put in a tray of baked apples which were perfectly cooked just as we were ready for dessert.

[Neil2]

"What I'm wondering is what should the temp be in my oven when I put it in and then how long should I leave it?"

For a slow roast, I wait until my oven is 190 or so (the next afternoon after pizza the evening before). I first put the roast in my kitchen oven at 260 for 15 min then put it in my wood oven starting at 190 for 4 hours - comes out when meat temp hits 170.