CHUCK ROAST

A recent thread on Pot Roast, coinciding with a Beef Sale at my local Supermarket, inspired me to to do my own Kitchen Test with Five Different pieces of Chuck Roast of different sizes and weights cooked from 3.5 hours to 5 hours total time @ 220 F. All five roasts resulted in varying degrees of moist meat and tenderness... at least for me, the finished results were better than a Braised Pot Roast.

Pictures Left To Right : Roast #1, Roast #4, Roast #'s 1 & 2, (1 & 2), Roast #3, Roast #4, Roast #5
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Roast # 1. 2 Pounds 2.5 Inches Thick 500* Initial Sear for 10 Minutes 3.5 Hours Total Time
Finished Temperature 135* 

Roast # 2 2.2 Pounds 2.0 Inches Thick 500* Initial Sear for 10 Minutes 3.5 hours Total Time
Finished Temperature 150*

Roast # 3 2.0 Pounds 2.5 Inches Thick 500* Initial Sear for 10 Minutes 5.0 Hours Total Time
Finished Temperature 145*

Roast # 4 2.25 Pounds 2.25 Inches 500* Initial Sear for 10 Minutes 4.0 Hours Total Time
Finished Temperature 145*

Roast # 5 2.25 Pounds 2.0 Inches Thick 500* High Heat Blast @ End 4.0 Hours Total Time
Finished Temperature 160*

Final Conclusion... Start with a Roast 2.5 Inches Thick... Roast 3.5-5.0 Hours Total Time @215-225*... Aiming for a meat temperature of 135-145... Medium-Rare to Medium...

*Searing at the beginning is better than at the end for thinner roasts.