Is it cooked all the way through?!?

Question

How do I know the pot roast is fully cooked? I have had it in the crockpot on high for about 4 hrs, what color is it?

is it supposed to have a pinkish hue?

Wow thank you! yum yum gonna go eat

Answer 1

often pot roast will still have a slight pink colour
is it falling apart? then it is done

Answer 2

Pot roasting. You can prepare our grass fed pot-roasts (rump and chuck) your favorite way. Briskets follow these same general rules. Simply ensure that most of the cooking is done with moist heat (there should be some liquid in your pan), tightly covered, at low temperature (usually no higher than 250°F). Higher temps for these long durations end up a burnt offering. We like to sear roasts first in a Dutch oven with a little olive oil, add spices, sauces and vegetables, a little water, and bake tightly covered in a slow oven (225-250°F) for 4-6 hours. These roasts are the most flavorful of all roasts, but long, slow cooking to well-done is required to release the richness of the associated connective tissues, so the longer the cooking time the better. The meat should be fork-tender. These roasts will not slice well unless cooled overnight, but they are nicely served in chunks. Because our meat is so lean, your pot roast will not be as “juicy” (fatty) as you are accustomed to, so I usually serve these pot-roasts with a bit of sauce or gravy (our lean meat makes wonderful guilt-free gravy!). You can also simply drizzle pan juices over the meat in a deep serving dish to replenish the moisture.

Pot roasts lend themselves well to family meals; they can be left to cook all day in a slow cooker, or made the night before and reheated. The meat from these roasts is also excellent for shredded barbecue or Mexican dishes calling for shredded meat. Simply cook to well-done, allow to cool, cut into thick slices and pull apart with a fork along the grain.

Answer 3

a pot roast doesn't have to be brown all the way through, but to be tender, it should cook in a crockpot for at least 6 hrs on high

Answer 4

use a meat thermometer. It needs to be atleast 120°F for rare 140°F medium and 165°F well It takes guess work out of cooking and no commercial kitchen/chef is without one.

It can be pink. It depends on how you like your meat cooked. Some love rare roast beef, some well.

Answer 5

It can definately have a pinkish hue. As you know...beef can be served rare, medium, or well. Happy eating.

Answer 6

If it is falling apart it is done.It should be brown!How many pounds was it?do you have water in the crock pot?Has it been on high the whole 4 hours? It should be on Low with water in the crock pot...It'll come out nice and juicy!

Answer 7

IM NOT SURE BUT WHEN I USE MY CROCKPOT I USUALLY WILL START IT ABOUT 10 AT NIGHT AND LET IT COOK TIL MORNING,, THE MEAT JUST FALLS OFF THE FORK, ITS SO TENDER, AND I DO THAT WITH CORNBEEF. BUT I FILL THE CROCK POT WITH WATER TO THE TOP AND SEASON IT A HELL OF ALOT. HAD NO COMPLAINTS ON IT YET.AND I HAVE THE SETTING ON LOW.

Answer 8

when not sure i microwave it for a few minutes because it cooks from the inside out to be safe

Answer 9

when it's a nice brown in color should NOT be pink!