Here are a couple of tricks that will help thaw that slab.
1. Put the roast, still in its packaging, in a sink of warm water. Turn it now and then so that both sides get the chance to be in contact with the warm water, since it will float. Or maybe you can rig something to keep it submerged. When the water cools, refill with warm water. The Damsel has heard you shouldn’t use hot water, but she’s observed little harm in the water being Quite Warm. Boiling would be not so great, though.
2. Yes, the Damsel does use the microwave betimes. But you’ve got to be careful, or you’ll end up with partially cooked meat. Set your microwave to a low power setting and check it often. If you have the time, use the microwave to thaw the meat halfway and then thaw the rest of the way in the refrigerator, to avoid a rubbery half-cooked, half thawed excuse for a piece of meat.
3. The Damsel has heard that pouring vinegar over a frozen roast will lower the meat’s freezing temperature, causing it to thaw faster. Bonus: the vinegar will also tenderize the meat. They say it won’t make the roast taste vinegary either. The Damsel is going to try this the very next time roast is on the menu.
With any of these methods, be vigilant that your slab-o-beef doesn’t remain at room temperature too long. Ideally, you should begin cooking the roast while it is still very cold.
But here’s an even easier idea…if you’ve got four or more hours, put the thing in the oven, rock solid frozen, at 250 degrees F. (Along with several cups of water or broth and whatever seasonings you like. Cover.) No fooling!
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Margot is a mom of seven and pretty much crazy from it. Online she's known as the Damsel in Dis Dress and blogs at the Old School (http://www.mynewoldschool.com/) and twitters at @the_damsel.A blog about her writing adventures is found at Inklings.
