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Old 08-20-2008, 03:05 PM   #1
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Can you slow-cook a chuck roast in regular oven?

I"m doing this recipe:

http://www.ehow.com/how_17702_make-red-wine.html

And just thought for giggles I'd turn the oven to 175 and let 'er rip all day. Is that a workable plan?

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Old 08-20-2008, 03:31 PM   #2
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The recipe calls for an oven temp of 325, where did the 175 degrees come from? I personally think 175 way too low, I wouldn't go below 225-250. The chuck roasts internal temp needs to reach at least, I think, 190, for the fat and connective tissue to melt. Cooking at that low of a temp. you might also run into food safety concerns.
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Old 08-20-2008, 03:36 PM   #3
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175 is not safe at all.
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Old 08-20-2008, 03:40 PM   #4
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Yeah, what they all said. Especially the part about 225 - 250. That is about the working temp for a smoker. If you want a slow cook, go for that temp.

If you do it, be SURE to check the internal temp of the meat.

Just my 2 cents.

AC
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Old 08-20-2008, 03:58 PM   #5
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Yeah, what they all said. Especially the part about 225 - 250. That is about the working temp for a smoker. If you want a slow cook, go for that temp.

If you do it, be SURE to check the internal temp of the meat.

Just my 2 cents.

AC
hah! Somehow I thought slow cookers did their magic that low - thanks! hahaha!
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Old 08-20-2008, 04:02 PM   #6
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The do, but not that low. Below 200 and you are just asking to get sick.
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Old 08-20-2008, 04:54 PM   #7
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The do, but not that low. Below 200 and you are just asking to get sick.
Gotcha - i turned it up to 225-250. Was only 1hrs into it, so I assume all will be well later today...
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Old 08-20-2008, 05:59 PM   #8
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Gotcha - i turned it up to 225-250. Was only 1hrs into it, so I assume all will be well later today...
Why not just turn your oven to the temp recommended in the recipe? I guess I don't get the "giggles" part. At 225 it will still take about 6 hours for this roast to come to desired tenderness and may be too low for the collagen to melt into the meat. Don't do it at less than 300 or you could have problems with the texture and taste. Even a crock pot is set at 300 degrees.
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Old 08-20-2008, 11:24 PM   #9
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Why not just turn your oven to the temp recommended in the recipe? I guess I don't get the "giggles" part. At 225 it will still take about 6 hours for this roast to come to desired tenderness and may be too low for the collagen to melt into the meat. Don't do it at less than 300 or you could have problems with the texture and taste. Even a crock pot is set at 300 degrees.
Because I was confused about the temps used by crock pots. Everything came out fine using 250 degrees. (goes back to munch on some more)
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Old 08-20-2008, 11:55 PM   #10
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So - at 250 degrees, how long did it take? I don't mind the 250 - I do pork butts at that temp and they turn out great given enough time to reach an internal temp of 200 or so. Also, did you check the internal temp? Just curious. Was it pullable or did you have to slice it?
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