Timing help needed

Morning Glory said:
Maybe there is a cultural language thing? Here a pot roast can mean all kinds of meat, chicken, game might be at the centre of it. So one could have pot roasted chicken, for example.
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Here, it never refers to poultry or pork, or even lamb. It is nearly always beef, although I have heard of venison or bison pot roast. But unless the latter two are specified, it is assumed to be beef. And usually a tough cut that works best low and slow.
 
Depending on the shop I'm in, chuck roast may or may not be labeled as "pot roast."
 
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