- Joined Aug 10, 2013
I am not understanding what you are saying "pot roast" "chuck roast" is not the same ?I'd have to think you simply had a rotten, tough, fatty piece of meat that just kept leaching fat. I always use "pot roast" rather than than ordinary chuck. everything is brought to a boil before the oven, starting high then reducing to around 325 and then 275, it's just the way I do it, you don't want the internal temp of the meat too hi to avoid internal liquid loss and stringiness. Internal liquid loss is why people experience next day improvement. The "smokers" no about this unwanted tissue breakdown and liquid loss. Done with this in mind I find fresh out of the oven to be by far the best.
3 hours has always been enough for a 4-5lb pot roast but regular chuck takes a little longer. I carefully skim with a spoon I ground sharp edges on that allows me to skim with minimal liquid taken with the fat. I still put it in the fridge to solidify the fat and retrieve the little bit of liquid, some things you just do for the fun of it.