how do i cook a 17 lb pot roast?

Answer 1

Restuarants cook a pot roast that size in plastic wrap, the kind that can go in the oven.
Since I like mine medium rare I know if you insert a sharp knife in the center, when it comes out just about the same temp as your bottom lip, or slightly cooler (be careful) it is done. Make sure it can sit for at least fifteen minutes after before you slice.

Answer 2

If you have an electric roaster, that would be ideal. If you cook it in the oven, make sure the pan is big enough to catch the drippings.
Personally, I would put it into a deep pan and sprinkle it all over with a good powdered onion soup and add a couple cups water. Cover tightly with foil or lid and bake at 350 until done. You can add potatoes, carrots, onions and any other veggies of choice the last hour or so of cooking.

Answer 3

That timing's about right for a slow cooker. Hey, what did you expect? Slow cookers are slow. You could go to a store, buy a 6qt. pressure cooker, cook the roast in 50 minutes, and you'd probably be done in less than 2 hours from now. That's why slow cookers are for slow people, and pressure cookers are for fast people. I suggest a stainless steel pressure cooker with aluminum or copper core/base, with a spring valve, two pressure settings + quick steam release. Magefesa, Fagor, Kuhn-Rikon have good models. Otherwise, 2.5-3 hours in the oven is about right. Don't burn the house down.

Answer 4

If you are not going to be serving many people cut it in half and freeze the other half. If you do cook it whole, insert a meat thermometer to insure that you get the correct degree of cooking and reduce risk of overcooking.

Answer 5

Cut it in half or have a butcher do it for you. Then cook as usual.

Answer 6

Very Slowly!

Answer 7

crock pot

Answer 8

In the oven.

Answer 9

sloowly.