Chuck Roast Internal Temperature Guide
on Apr 21, 2022
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When you make the decision to invest in a roast, you want to ensure that it’s cooked to perfection. Instead of guessing when a roast is ready to serve, it’s best to follow some tried and true guidelines and to use an instant-read thermometer for an accurate reading of the meat’s doneness.
In this post, we’ll cover everything you need to know about cooking a chuck roast that’s succulent and delicious. We’ve also included an easy to follow recipe for chuck roast.
What is a Chuck Roast?
Chuck roast is a cut of beef that’s from the upper arm, neck, and shoulder of the cow. It’s also known as pot roast, blade roast, chuck roll, and chuck eye. It’s an inexpensive cut that responds well to slow braising and is known for its delicious beefy flavor.
Shoulder Roast vs. Chuck Roast
The texture of these cuts is what sets them apart. Chuck roast has a texture that can be easily pulled or shredded with a fork, while shoulder roast tends to be leaner and is best served sliced.
Best Roast for Pot Roast
If you’re planning to serve pot roast for Sunday dinner, your best options are chuck roast, brisket, and round roast (also known as bottom round and top round). Chuck roast is fall apart tender, brisket is fattier and very tender, and round roast is more lean and easy to slice.
What is the Proper Internal Temperature for Chuck Roast?
If you prefer your roast medium rare, the internal temperature should be 145°F. For medium doneness the internal temperature should be 160°F, and for well done the internal temperature should be about 170°.
How to Know When Chuck Roast is Done
Best Way: Use an Instant Read Thermometer
The best and most accurate way to know when a roast is done is to use an instant read thermometer. Here are a few guidelines:
- Insert the meat thermometer horizontally into the thickest part of the beef.
- Don’t let the probe touch any bones and avoid fatty areas of the meat.
- Let the meat thermometer remain in the beef for about 15 seconds and then check the reading.
Back Up Method (without Instant Read Thermometer)
If you don’t have an instant read thermometer, a fork can help you determine if the roast is done. Insert a fork into the roast and give it a twist. If the fork easily penetrates the meat and you can twist off some of the meat, it’s likely done. If the meat is firm and resistant to the fork it needs to continue cooking and should be checked again in about an hour.
How Long to Cook a Chuck Pot Roast
The weight of the roast will determine how long it should be cooked. Here are some guidelines:
- Cook a 3 pound roast for 3 to 3.5 hours
- Cook a 4 pound roast for 3.5 to 4 hours
- Cook a 5 pound roast for 4.5 to 5 hours
Chuck Roast Cook Temperature and Times
Here is an overview of the internal temperature of chuck roast based on doneness:
- Rare: 135°F
- Medium rare: 145°F
- Medium: 160°F
- Medium Well: 165°F
- Well done: 170°F
Tips to Avoid Overcooking Chuck Roast
Because the roast will continue to cook even after it’s removed from the heat source, it’s a good idea to remove the roast from the oven when it’s about 5-15 degrees below the target internal temperature.
For example, if you prefer your beef at medium rare, you can remove it from the oven when the internal temperature is around 135-140°F. After the roast has rested for 15-20 minutes, the temperature will increase by 5-15 degrees, bringing it up to about 140-155°F.
Will Chuck Pot Roast Become More Tender the Longer You Cook it?
Yes, chuck roast becomes fall-apart tender when it is cooked low and slow. A 4-pound chuck roast will be moist and tender after it has roasted for about 6 hours.
How to Cook Chuck Roast in the Oven
Ingredients
- 4 pound boneless beef chuck roast
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion peeled and cut into large wedges
- 2 garlic cloves peeled, or 1 tablespoon garlic powder
- 6 whole carrots
- 2 stalks celery cut into large pieces
- 4 potatoes cut into large pieces
- 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
- 2 bay leaves
- 6 ounces tomato paste
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Season the beef on all sides with salt and pepper.
- Add the butter and vegetable oil to a large Dutch oven over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove the beef to a plate and set aside.
- Add the onion, garlic, carrots, celery, potatoes, and rosemary to the Dutch oven and cook, stirring occasionally, until browned.
- Stir in the tomato paste and continue to cook for another 2-3 minutes.
- Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
- Place the seared beef back into the Dutch oven and add the beef stock and bay leaves.
- Cover and transfer the Dutch oven to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper as needed. Remove the bay leaves and serve hot with desired sides.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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