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Chuck roast tonight was very good. Why?.

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Franco
Franco Posts: 88
edited November -1 in EggHead Forum
Cooked a 6 pound roast on the egg at 200-275 for 4 1/2 hours to an internal temp of 160. Then I foiled it and cooked it in the oven at 250 for another 2 hours to an internal temp of 190. [p]It was tasty but it was also tough. Any thoughts as to why or what I could have done better?[p]Thanks, Franco
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    Franco,
    The one we cooked was a chuck roast too and it turned out tender. I did a sear in the Dutch Oven then added the veggies, broth and water. Cooked it at 350° for a couple of hours and then at 225° for five more hours. I added some more broth at one point although it really didn't need it.[p]I'm thinking you just got a tough cow part. [p]Spring "Leave Chickens Alone. Eat Beef" Chicken
    Spring Texas USA
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