Doug Kanter wrote:



It's not that much of a science, Dawn. Base it on the meat thermometer. And,
in case neither of those recipes mentioned it, take the meat off the heat
when the temp is a few degrees shy of the target. Due to residual heat
within the roast, it'll actually keep cooking when it's out of the oven or
pot.


Ok, thanks. I think what I'll do is start it early tomorrow, watch the
thermometer, and just fork it until it's tender. Pot roast doesn't
suffer from sitting a while if it finishes early.


Dawn