Dcb in the Oven for the 1St Time!?

[babywings76]

I have to laugh at myself that I haven't used this yet in the oven. :blushing:

I'm making a roast today. Now usually I do this in the crockpot. I mix a packet of dry onion soup mix and combine it with 2 cans of cream of mushroom soup. Then I put the roast in. Then I put in a bag of baby carrots and some big slices of onions. Later I serve it with mashed potatoes and the sauce is my gravy.

So....any tips on time and temperature for the oven? I need to bring up the DCB recipe file and search around, I guess. But I just thought I'd post here in case someone's done something like this and has any advice.

Thanks!

 

[mountainmama74]

I think my mom does hers at 350. Isn't it funny that this is the first time? I've used mine in the oven ONCE in the year that I've had it!

 

[babywings76]

Okay, I'm a chicken. I got nervous that I'd mess up the timing and over or under cook it. Plus I think my roast was too big to fit everything in. (I forgot to list that I also add 1 1/4 cups of water to the soups & onion mix.) So the crockpot it is for today. (holding my head in shame) :blushing:

 

[leftymac]

Oh, Amanda. You need to be more adventurous. How do you know if it's undercooked? Use a thermometer! You'll never go wrong at 350, and just check it occasionally. It'll take some experimentation, but you're not gonna mess it up.

 

[babywings76]

Ha ha ha! I know, Keith! You're right--I told you I was a chicken!Oh, by the way..I bought all the ingredients so I can make your Cheese Steak Pizza! Oh I can't wait!!

 

[leftymac]

Ha ha ha! I know, Keith! You're right--I told you I was a chicken!

Oh, by the way..I bought all the ingredients so I can make your Cheese Steak Pizza! Oh I can't wait!!

I hope you like it! Just follow my advice about the seasoning, as mine was too bland. And get ready for the grease!

 

[ShelbyMichalek]

Just a bit of advice - you still need to cook it slowly because it's a roast. 350 is a good temp, but you'll want to cook it for about 4+ hours. If you don't, the roast will be tough and tasteless.

Thanks to Mr. Dave Barton for telling me this when I had the same question a month ago!