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Christine Dabney

On Tue, 21 Aug 2012 02:56:09 +0000 (UTC),
(Steve Pope) wrote:

>Yes, certainly. I've cooked grass fed roasts by oven-roasting, and
>by braising, but not by your method which is somewhere in between
>the two. My gut feeling is that the total time and temperature
>(350F for 3 hours) is a little long, but I'm just guessing.
>

No, it's not too long. It is a chuck roast, and it requires very long
cooking like that...sometimes even longer, to break down the collagen.
Up here at 6500 feet, I have sometimes had to go at least 30 minutes
longer.. You want this pot roast to be fork tender...and that takes
time.

Christine