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Cooking time: 1 5 lb chuck roast versus 2 2.5 lb chuck roast

post #1 of 6
Thread Starter 

I am making the recipe for pot roast linked below for a dinner party, and I want to make sure I do it right! The recipe calls for 1 5-lb chuck roast seared then baked in a dutch oven in a 325 oven for 1 hour, then turned down 250 for the remaining 1.5 hours.

 

The butcher did not have a five-pound chuck roast. Instead, I bought two 2.5 lb chuck roasts. Will I need to adjust the cooking time?

 

Thanks!

 

http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe.html


Edited by wes228 - 11/14/14 at 2:16pm
post #2 of 6

I would keep the same cooking time, but anyway don't get too hung up on following the exact time given by the recipe as many factors can affect the cooking time, including the quality of the meat itself. So in the end you'll have to test for doneness by pricking the meat a bit or even trying to cut off a little piece and tasting it. 

post #3 of 6
I dont see the recipe.

It technically will cook faster because its split. More surface area less depth etc....

I would go low and slow personally; after searing it really well. People here like their roast well done tender falling apart at the fork. No knives needed and NO ma am you cannot have it rare. Go order a steak from the restaurant if you don't like it. I have issues with this. There is always that ONE in a hundred that thinks the roast was cooked just for them and if it isn't still mooing it isn't beef.
post #4 of 6
Thread Starter 

Thank you for the advice. I edited my post to include the link.

 

How much should I expect the cooking time to be cut by? I plan on having it in the oven while my guests arrive and have drinks, salad, and soup, so I don't want to have to obsess checking on it every minute.

post #5 of 6

At 250F you don't really risk much by leaving it too long or not long enough. I wouldn't cut the cooking time at all. 

post #6 of 6
Contrarily I would add to the time. Test one if you can before the party. Longer = tender(er) its a chuck roast not a tenderloin.
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