mac

A couple of decades ago, when I used to work, I would put a roast that was still frozen in the oven and bake it on 250 degrees overnight and in the morning it would be done. You have to wrap it a couple of times in aluminum foil to seal it really well and it would come out so tender that it would melt in your mouth. I usually did this when I forgot to thaw it the day before. Doing it this way, of course, never gave you the different degrees of doneness like medium rare in the middle and done on the ends, as it would be done well all the way through. The tradeoff doing it this way was that it would be juicy all the way through and never dry.

I had to leave this morning early and I forgot to thaw the roast for dinner. Darn. Since I don't have an Instant Pot yet, and they say you can't do a frozen roast in a slow cooker, I decided to go the old route. My husband was home and so I didn't have to worry about fire or anything. However, this time I didn't get the tender juicy roast that I used to get. It was tough and dry and had no flavor whatsoever, even though I did season the roast. I can't think of what I did wrong or different. It was the same type of roast that I used to do it on.

Has anyone tried cooking a roast like this with good results? If so, can you tell me what I did wrong?