im cooking pot roast beef but using a piece half the size of the recipe do i half the cooking time?

Answer 1

If you check the recipes it usually say 20 minutes per pound(450g) plus 20 minutes for the pot.

The 20 minutes for the pot stay the same for any size of joint.

Answer 2

YOU HAVE to take it easy. Your Q is written as though it has to be done today. You didn't get the best cut of meat. You didn't get the worst cut, either. You have several options: You can do it in a crock pot or slow cooker. Just follow the directions for pot roast. You can do it in the oven. If you do it this way, you should use a meat thermometer. Use salt, pepper and garlic or garlic powder. You might also want to consider adding a couple sticks of celery, some raw onion and a couple carrots to the pan. Put some water in the roasting pan. This helps to make a delicious natural gravy. It all depends on how rare [or well done] you prefer your meat. At 350 degrees F. you have to figure about 8 to 10 minutes per pound. A meat thermometer placed in the thickest part of the roast should take the guesswork out of cooking. You can slice it very thin and do it on the stove top - just like you were going to make Swiss steak or Philly-style steak sandwich. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name!

Answer 3

No, as beef roasts still need the length of time to tender out. If you cut the cooking time in half then test the meat for tenderness before you make the choice to stop the cooking process. Poke a fork in it and if the fork comes out easily without lifting the meat from the pan it is probably tender enough to serve.

Answer 4

Most recipes suggest minutes per pound, however with pot roast it's almost impossible to overcook it. Do the stick test to tell when done, a little longer is better than not enough time for fall apart tenderness.

Answer 5

No, you generally cook the beef 30 minutes per pound and then an additional 30minutes on top of that

Answer 6

I like my roast really tender, it falls apart when moving it onto the serving plate. I cook for as long as it takes. Cook longer is better.

Answer 7

take off 20 minutes from the origional cooking time ,
then half the answer,
then add back the 20 minutes.. that should be about right.
xx

Answer 8

No, you can probably cut off a few minutes though. Do yourself favor and get a meat thermometer. That way you know it is done and nobody will get sick!

Answer 9

No. Not generally. You will be able to tell when it is done, however, if you shorten the time it will just be a few minutes at most.

Answer 10

if you prefer half done you should do so, if not