Beef shoulder chuck roast - 6.26 pounds Rival 18 quart roaster oven - what temperature and how long?

The Rival website says that for a 4-6 lb beef pot roast you should set the temperature to 300 degrees F and cook for approximately 30 to 40 minutes per pound. The manual for the Rival 18 qt Roaster says it should go in at 300 and cook for 26-34 min/lb. I'm not sure what the discrepancy is between the two sets of times.

I'm not sure if you are planning on trimming any fat or gristle from your own roast, but I would think that even without that, you could probably cook the roast for the full time listed in the manual (which would be a little more than 3.5 hours, according to my math). I would start checking it with a meat thermometer after about 3 hours or so. According to the manual, the roast should be rare at 140 degrees, medium at 160 degrees, and well done at 170 degrees.

Just put the thermometer in the thickest part of your meat and see how close it is to your desired temperature. If the website is correct, it may be closer to 4 hours to cook (this also depends on how well done you want your meat, of course). I would let the roast rest for another 10-15 minutes or so after cooking before cutting it.

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