You just said it again. "Once the Chuck roast hits the proper temperature" there is no proper temperature. When it hits "probe tender". Like said above it could be anywhere from 190 to 210, these numbers are just a guide. But yes, I use the oven. We put the chuckie in foil pan on a rack with a little beef broth and the drippings from the cook, cover and set oven at its lowest setting.
Chuck roast typically needs to be cooked to a higher temperature than most other meats. With pork butt I find that 190-195 is optimal. With chuck roast I've never had it properly tender at temps under 205.
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