Serious Eats: Talk
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.