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Old 01-16-2013, 03:15 PM   #31
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Unfortunately, pot roast was one of my mom's "specialties."

Needless to say, we ate out a lot.

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Old 01-20-2013, 10:20 AM   #32
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Chuck Roast Oven Temp

OK with me if this question came up a couple years ago....today is the day I needed an answer. It's been so long since I oven roasted a chuck roast, I couldn't remember the temp I used to use. It's 325 degrees,
covered with foil for at least 3 hours and maybe longer. I'll add some vegetables in there too. Thanks!

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Old 01-23-2013, 07:39 AM   #33
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As an addition to the main topic, I also love slow braising on top of the stove too, in a cast iron dutch oven or equivalent. I think that it uses considerably less gas than the oven, with just a single burner turned very low. I've done some very tough cuts to a perfect texture in 2-2 hours that way.
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Old 01-23-2013, 10:28 AM   #34
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Pot Roast on Stovetop

Me too, Rick. I almost always braise chuck on top the stove, but thought I'd try it in the oven for a change. It turned out really good. Right now I'm making a chicken pot pie from scratch. I could have saved myself some time if I used the canned chicken, but forgot I had it. Used whole chicken breast. About once a week I like to go through the fridge and see what fresh ingredients I can use up, like carrots, celery, parsnips, turnips, potatoes, mushrooms, whatever. yummm

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