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Jan 15, 2011 07:05 AM
Discussion

internal temp for braised pot roast?

some recipes say to braise in oven at 350...was wondering if the very low and slow (225) is worth it?
what internal temperature do i want to pull the pot roast out at?

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  1. Low and slow is always worth it for a braise. The pot roast will be done when it's approaching fork tender. I don't usually rely on a particular internal temp, but it should be tender enough and definitely done at around 160°+. The point is that it be tender, regardless of internal temp.

    2 Replies
    1. re: bushwickgirl

      Agreed: if the meat is fork tender, it's done. I don't go by internal temperature for pot roast, since it will come to temperature well before it's done.

    2. Most of the collagen will be breaking down between 160-180* f. It will break down at lower internal temps but it takes a lot longer. At a cooking temp of 350 you should look for an internal higher than 180. More like 190-200 to be really fork tender. I would personally advise starting lower. Per Harold McGee, start at 200 then raise to 250 after a couple of hours. Higher temps lead to drying of the meat.

      1. While depending on size if you opt for 225 unless it is a HUGE pot roast and still chilled from fridge, three to four hours should be good and fall apart fork tender and done. Internal temp does not need to play a huge role in such a long braise.

        1 Reply
        1. re: clint1245

          RE: "falling apart, fork tender, internal temp...not a huge role" I just love it when chowhounds agree...

        2. room temp roast to start
          300 degrees
          avoids needing to sear first
          flip 2 hours in
          3.5 - 4 hours