Frozen roast beef must be thawed before it can be sliced.
According to the United States Department of Agriculture (USDA) Food Safety Inspection Service, the average American eats about 60 pounds of beef per year. Precautions must be taken when storing, handling, preparing and cooking beef at home, to avoid contamination. A roast beef maybe frozen for up to 12 months. Remember that meat is highly perishable; learn safely thaw your roast beef. Add this to my Recipe Box.
Instructions
Thaw in Refrigerator
1. Place your frozen roast beef on a plate or dish to catch any juices.
2. Put your roast beef on the lowest shelf of your refrigerator.
3. Leave your roast beef in the refrigerator for up to two days, depending on its size. A thin pot roast will take three to five hours per pound to thaw. A thick pot roast will take four to seven hours, a small oven roast will take up to five hours per pound and a large oven roast will take up to seven hours per pound. A 1-inch thick steak will take 12 hours to thaw, while a thicker steak may take up to 24 hours to thaw.
Thaw in Cold Water
4. Leave your roast beef in its packaging; check that it is airtight. If it is not, put it into a leakproof bag.
5. Fill a large container or your basin with cold water. Submerge the roast beef in the water.
6. Change the water every 30 minutes. Allow two to three hours for a 3-lb. to 4-lb. roast to thaw.
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