Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> Hi Everyone,
>
> First, I'd like to say that this newsgroup is the best. Some of the most
> friendliest folks here. Some of the recipes offered here are just down
> right simple and tasty. I would like some tips from you all on how to cook
> a roast in the oven. I've previously have been cooking roasts in the
> crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
> roast.
>
> Thanks in advance
> Cathy
>
>
>

Chuck is a flavorful but tough cut of meat.

If you want to do it in the oven I suggest the following:

Preheat the oven to 200 degrees

While the oven is preheating, brown the roast on all sides.

Put a rack in the pan and add about 1/8" of water to the pan.

Put the roast on the rack and cover with foil.

Use an instant read thermometer to determine the doneness you desire. I
would not cook the roast over medium (about 140 degrees )

(A 2 1/2 lb roast takes ABOUT 2 hours with this method for medium rare.
Your time will vary depending on the size of the roast, the degree of
doneness and the oven, however, this can be used as a GENERAL GUIDELINE
for checking on your roast)

The low heat will break down the collagen (tough connective fibers )
while the water will keep the roast moist