BEEF, ORANGE AND OLIVE STEW (BOEUF À LA GARDIANE)
The recipe is for 6-7 lb chuck roast at 325° for 2 hrs + 1-1.5 hrs.
How much would cooking times be reduced if making half recipe, so 3 - 3 1/2 lb roast? thx
The recipe is for 6-7 lb chuck roast at 325° for 2 hrs + 1-1.5 hrs.
How much would cooking times be reduced if making half recipe, so 3 - 3 1/2 lb roast? thx
Comments
Hi Steve - Since it's the size of the pieces of meat that matters more than the volume when it comes to cooking time, it's probably going to take close to the same amount of time to cook the pieces until they meet no resistance. I'd follow the recipe but start checking the meat a little early. Good luck! Best, Lynn C.