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Oct 28, 2008 11:13 AM

chuck roast question...

So my chuck roast has been braising on low heat on the stove top for the required two hours, and according to the recipe it should be shreddable by now. It is--sort of. Its not the easiest task as there's a lot of connective stuff holding the meat together (lol I not exactly sure what the technical term would be). I'm not a big roast cooker, so I'm a bit at a loss. Would putting it back on the heat break this down or no?

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  1. Do you have a thermometer that will read internal temperature? I know that the equivalent pork roast must reach around 190º before the collagens break down, though the meat is cooked at 160º or so. As for cooking it some more, I'm wondering if bringing it back up to the necessary temperature might dry it out. Whaddaya think, beef people?

    2 Replies
    1. re: Will Owen

      My thoughts exactly. I'm worried that if I put it back on the heat it will just overcook it...

      1. re: meleyna

        It's hard to overcook chuck roast on low. If it's not falling apart, keep cooking it. You want the connective tissues to break down.

    2. It's NOT "required two hours". How low is low? How deep was your liquid. How tight was the pan/cover seal? This is why I braise in an oven, with a cast iron Dutch oven, where I can control the temperature.

      For shredded beef, I braise for a *minimum* of 1.5 hours PER POUND at 300F. Minimum 2 hours per pound at 225-250F. Then fork it, and itf id doesn't readily pull apart put it back for another half hour and try again...

      1. 2 hours sounds like a rather short time... i'd put it back on the heat.

        1. All suggestions are telling you to cook it longer. Can't argue with that. On the next go round if you can use the oven instead of doing it stove top. You can control the temp much better in the oven and there is less need to watch it, stir it or fuss with it when it's in the oven. The oven is a much more stable temperature environment. You don't have to cover it in liquid but have enough to come up about a 1/3 of the way. A good fitting tight or heavy lid will help to slow evaporation although a little reduction is not a bad thing. Collagen breaks down at around 160-180*F. After the collagen has broken down the meat should be pretty tender. You can over cook a chuck roast. The longer you cook it past it's tender point the more moisture you loose in the meat fibers so it will start to dry out. Best to keep a check on it as it nears the end point and when you can pull it apart with a fork with ease it's done. I also wanted to add that silverskin does not break down so I remove any that I can before cooking.

          1. One thing to keep it from drying out - don't let it run out of braising liquid.

            1 Reply
            1. re: yayadave

              Thanks for all the suggestions. I did end up putting it back on the heat and all turned out well!