advice on roast/timing
I generally make a pot roast (chuck) in the lower third of the oven at 275F. A three pounder takes around 3 to 3 1/4 hours once it is installed. This time, I am doing it at 260F, in order try rendering out a little more of the fat. I'm wondering if anything can help me gauge how much longer it might take.
Obviously, I plan on checking it toward the end, but I really don't want to be pulling it every ten minutes, disturbing it, etc. Also, I'm really looking to see how one might "do the math" here -- if there's a way.
Thx in advance.
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7 Comments:
If your 275F pot roast takes 3 hours, then your 260F pot roast should take aproximately 3 1/2 hours. Basically you want to do a little algebra here.
275/3=260/x Hope this helps.
On another note, why not cook it the day before, so that the fat has time to congeal and can be removed easily and then reheat.
lattelatte at 11:32AM on 07/13/08
@lattelatte - are you saying there are practical applications for algebra?!!! Just the word makes my brain scramble, my eyes roll into my head and I become short of breath. A few very bad memories there. I figured another 45 minutes or so, but wondered if the meat was safe at that low temp?
PerkyMac at 11:53AM on 07/13/08
i was wondering the same thing perky......cooking at low temps might not be too safe....
onepercent99 at 3:41PM on 07/13/08
What is the temperature of a slow cooker? It can't be that much different then cooking at 260? But I don't know. Does anybody know how long you have to safely go from 40F to 160F?
lattelatte at 6:23PM on 07/13/08
Perky- ps - sorry about making your head spin...
lattelatte at 6:24PM on 07/13/08
I suspect the shape of the roast and it's beginning temperature would affect cooking time more than 15 degrees in oven temperature setting?
btw: I always roast meat at 250-275; no safety issues.
srhcb at 7:11PM on 07/13/08
Thanks for the comments, all. Much appreciated. I can see the algebra point, lattelatte. Holding it overnight wouldn't work -- I'm talking about the strands of fat that run through the roast itself. True, the rest of of the fat would congeal overnight and could be scooped off to deliver a less-fatty broth, but again, I'm talking about what's inside.
So how'd it turn out? I ran the 3 lb'r in the oven at 260F for about three hours, then got a little concerned and boosted it to 300 for the last hour. The meat separated easily along the "fat lines" (to be expected) -- but it also easily shredded, just trying to lift it out of the pot. Not precisely what I wanted, although it was very tender/tasty.
Next time, perhaps, I'll go 240 for a long period and see what happens.
As yes, call me crazy for making it in July -- my daughter was sick and craving pot roast. What else am I gonna do? :)
Thx again.
tmj529 at 11:51PM on 07/14/08