Pot Roast Meat Question

[Matilda]

Hi all. I found a Slow Cooker Pot Roast Pot Roast recipe I would like to try for Xmas. Was thinking of either (2)- 3-4 lbs. Chuck Roasts or a large 6-8 lb roast.
Question. If I ask the butcher shop for the larger roast, can I specify how thick I need? I'm not sure if there is a standard thickness for chuck roasts. Will
cooking time depend on the thickness? Recipe calls for a 5.5 to 6 lb. chuck roast. No thickness mentioned.

View: https://www.youtube.com/watch?v=DsGl-duy93w&ab_channel=CookingWithClaudia


Woman used 2 smaller roasts with 8 to 10 hr. cooking time. I'm thinking if I get a thicker roast, it will take longer to cook and turn the veggie's to mush.

p.s. Also planning on adding potatoes and mushrooms.

 

[caseydog]

I don't know anything about slow cookers, but I'm sure the same rule applies to doneness. With a tougher cut like Chuck, you cook low and slow until the probe of a meat thermometer (or very small knife) slides easily through the meat.

So yes, thickness can effect cooking time, but don't trust a particular time or internal temperature for a pot roast. Use the probe/knife test.

CD