I put a cross rib roast in the freezer, and when I defrosted it, it left a lot of juice on the refrig shelf, and then more on the plate after I set it on a plate. That seems to be a lot of wasted moisture for the roast. Is there a trick to defrost to prevent that red juice escape? A dry roast isn't as good a moist one. I did cook it til inside was at 150 degrees when removed from the oven. Thanks
The only thing that I can think of would be to use a "seal a meal" type vacuum packager after you have frozen the roast. Once it is frozen, you can put it in the vacuum bag, seal it and then replace in freezer. Once you are ready to thaw, I would imagine since it is vacuum sealed that most of the juice would stay in. Don't have anything concrete to base that assumption on, just kinda figuring...
