stella080607
Assistant Cook
- Joined
- Dec 10, 2008
- Messages
- 1
i have a roasting pan with a rack should i use that? what temp and how long? i always mess this up please help
Boneless chuck roast is my 'go to' cut for slow cooking dishes. I use it for pot roasts, beef stews, chili and soups.
Pulled chuck roast.... nifty idea, Joe.
I've only done mine in a crock pot/slow cooker, but is there a difference between that and what the OP asked? Couldn't this be adapted?
I place my chuck roast on carrots to keep it out of the juice anyway. Wouldn't putting the roast in a roasting pan on a rack, with the oven at say 275F, some juice in the pan and a lid on produce the same results as using a slow cooker? Just in case they don't have a slow cooker....
I think the OP was asking about cooking it as a roast beef - like medoium rare or similar.
A slow cooker and a dutch oven on the stovetop or in the oven will yield similar results. With these methods, the meat is enclosed in a smaller container and the internal temperature of the roast is much higher than when it's dry roasted.
I agree with bowlingshit.