What Temperature Should A Chuck Roast Be Cooked At?
A chuck roast should be slow-cooked at a low temperature of 275-300°F (135-149°C) for approximately 3-4 hours until it reaches an internal temperature of 145-160°F (63-71°C) for medium-rare to medium doneness. This temperature and duration allow the connective tissue to break down, making the chuck roast tender and juicy.