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Posted:  9/7/2008 6:10 PM #256997
momofsix
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Total Posts:222
Last Post:10/11/2009
Member Since:1/1/2004
Subject: Simple Pot Roast at 6,000 ft
Has anyone used this recipe at high altitude? Mine has been in the oven for 4 1/2 hours and it still is not registering 210 degrees. It is only 200 degrees. The recipe call for a 300 degree oven for 3 1/2 hours. I heated my oven to 325 degrees. It still is not fall apart tender. Any thoughts??? And I checked the temperature of the oven and it is right on. I am afraid all my liquid is going to evaporate before it gets done. Maybe it will never get to 210 degrees because the water boils at a lower temp here.

We made this all the time in Ohio with excellent results.


Jackie


Posted:  9/7/2008 6:22 PM #257000
jim262
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Last Post:11/20/2009
Member Since:3/18/2004
Jackie

You are correct about your roast never reaching 210º. At 6000 feet and average barometric pressure, the boiling point of water is about 201º and that is as high a temperature that any braise can reach. I don't have a clue about what cooking time will result in fall apart tender meat at that altitude, but it will be considerably longer than at the 1000 ft altitude of Dayton with a boiling point over 210º.


[Edited on 9/7/2008]
Jim
Posted:  9/7/2008 7:54 PM #257012
momofsix
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Total Posts:222
Last Post:10/11/2009
Member Since:1/1/2004
Jim,

Thanks for confirming the temperature difference. I finally pulled it out of the oven after 5 1/2 hours! I was wondering how long it took anyone else at high altitude. That seems like a really long time! Maybe I will make it next time on a really cold day!
Jackie


Posted:  9/7/2008 8:24 PM #257019
gcsc15
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Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004
Hi,

I currently live at 6200ft. I used to live at 6000ft. I lived there for 6yrs.

I make pot roast all of the time. Never in my life did it take 5 1/2hrs to cook! I think the longest I ever had to braise something until it was fall apart tender was when I braised duck legs. Even then, it took 4hrs maybe.

What kind of pot are you using and what kind of meat? I don't measure the temp of my pot roasts, only gauge when it is tender enough.

Five and a half hours is way, way too long for anything unless it's in a crockpot, imo. That's an awful lot of heat output there!
........MJ

In matters of taste, there should be no dispute.
Posted:  9/8/2008 10:53 AM #257063
momofsix
Member
Total Posts:222
Last Post:10/11/2009
Member Since:1/1/2004
MJ,

What temp do you cook your pot roast? I am cooking mine in a 9 qt LC and and 6 qt oval LC. I had foil under the lids on both pots. I was cooking 2 chuck roasts that I picked up from Costco. After I pulled it out of the oven it was tender and had great flavor. I was just waiting for it to reach 210 degrees. Cook's says to cook it to 210 degrees and then keep on cooking for one more hour. I guess next time I will wait for 200 degrees and then keep cooking for one more hour.

At least it wasn't a ruined dinner--just very late!




Jackie


Posted:  9/8/2008 1:11 PM #257075
gcsc15
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Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004
Jackie, I use different recipes, but most of them indicate to bake at 300F-325F (sometimes start at 350F, then lower to 325F). Are you cooking the two roasts in the 9qt at the same time? I'm wondering because if you're cooking one in a 9qt, maybe your pot is too big and that has an effect on cooking time.




[Edited on 9/8/2008]
........MJ

In matters of taste, there should be no dispute.
Posted:  10/29/2008 3:08 PM #263191
OldGuyinKitchen
Member
Total Posts:611
Last Post:10/24/2009
Member Since:7/4/2008
Your subject title is hilarious. Nothing is simple at 6,000 ft and you're a true champion for trying. I'm four thousand feet below you so I have fewer problems and I don't know if it would work better for you or not but I might try becoming an expert with the pressure cooker if I had to cook at your elevation.


Posted:  11/9/2008 4:13 AM #264364
TReno
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Total Posts:11
Last Post:11/9/2008
Member Since:11/9/2008
I lived for many years at 7000ft, and never had a problem like this.

You really might want to have your thermostat checked in your oven. You might be surprised at how many are not calibrated properly, or go bad.


Posted:  11/25/2008 9:48 PM #266799
flutterby
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Last Post:11/25/2008
Member Since:11/25/2008
I found the best way to cook pot roast at high altitude is with a pressure cooker or a crock pot. Either will give you fall-apart tender meat with few issues. If the meat is still not tender from the crock pot and is a round chuck, slice it against the grain and put it back in for a while. Yum.


Posted:  4/17/2009 9:21 PM #282831
upintheclouds
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Total Posts:1
Last Post:4/17/2009
Member Since:4/17/2009
Are you bringing the pot to a strong simmer on the stove top before putting it in the oven? I find that helps. I'm at 6,500 ft and at 325 (verified with an oven thermometer) it takes no longer than 4 hours. I start heating my oven at least 30 minutes ahead, too, because it seems to take longer to heat up at high altitude.


Posted:  10/18/2009 10:41 AM #294366
Chef John CEC
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Last Post:10/18/2009
Member Since:10/18/2009
I also live above the 6,000 feet mark. I have found that using a presure cooker is one of the best ways to get foods cooked correctly. That pot roast will be as tender as can be and you can do it all in just 45 mins. Hope this helps


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