Introduction

There’s a big difference between how long it takes to make a pot roast and how long you should cook one. While the former is fairly easy to figure out—you throw the ingredients in a pot, set the timer, and voila!—the latter can be trickier. That’s because there are so many variables involved: what cut of meat you’re using (and even what part), the amount of fat in that cut of meat, whether or not you’ve added other ingredients such as vegetables or broth for moisture, and so on. As with anything involving food and cooking techniques, there’s no hard-and-fast rule for how long it takes to make a pot roast—only general guidelines based on experience (or trial and error).

There is no hard and fast rule for how long to cook a pot roast.

There is no hard and fast rule for how long to cook a pot roast. The cooking time will vary depending on the cut of meat, the method used and whether or not you season it. It also depends on how you slice the meat.

For example, if you buy an eye round roast (the most common type) that’s been trimmed and sliced into 1/4-inch thick pieces, then about three minutes per side in your skillet should do it–or about six minutes total for medium rare. If instead you use a chuck roast (which has more connective tissue), expect longer cooking times–around 20 minutes per side at medium high heat if cut into large cubes or more than 10 minutes per side if sliced thinly across its width instead of lengthwise into strips like flank steak does when stir frying!

Each cut of meat requires a different amount of time to cook.

Each cut of meat requires a different amount of time to cook. The longer it takes for the center of your roast to reach its final temperature, the more tender and flavorful it will be.

Here are some general guidelines to follow:

• Beef pot roast: 2 hours; minimum internal temperature of 130 degrees F (54 degrees C)
• Veal pot roast: 2 1/2 hours; minimum internal temperature of 135 degrees F (57 degrees C)
• Lamb pot roast: 3 1/2 hours; minimum internal temperature of 140 degrees F (60 degrees C)
• Pork loin or shoulder: 4-6 hours; minimum internal temp 155 F (68C). If using bacon ends remove after 2-3 hours then add back in after 5 hrs at 350F with some liquid so they do not burn!

A good way to determine how long to cook a pot roast is by using an instant-read thermometer.

The best way to determine how long it will take for your pot roast to be done is by using an instant-read thermometer. You can find them at most grocery stores and they are very affordable.

The USDA recommends that cooked beef should be cooked to 160 degrees Fahrenheit before serving, so if you don’t have a thermometer then cook until the meat feels firm when pressed with your finger or chopstick.

For example: If your roast was 2 pounds and weighed 1/2 pound after trimming off fat and bones, then it’s time for dinner when the internal temperature reaches 150 degrees F (65 degrees C). If this seems too high for you but you still want some pink in there (some people don’t), then shoot for 145 F (63 C) instead!

Look at your pot roast’s internal temperature.

After you’ve cooked your pot roast, use an instant-read thermometer to check the internal temperature of the meat. This will help you determine how long it needs to cook in order for it to reach your desired doneness level.

If you want well-done meat, aim for a temperature of 145 degrees F (63 C). If you prefer medium rare or medium–which is what I would recommend–shoot for about 135 degrees F (57 C). If this seems too low for some reason, just remember that cooking continues after removing from heat; so if there’s still some time left on the clock after taking out of the oven or slow cooker, leave it there until those last few degrees have been reached before serving!

How you season your pot roast also affects how long you’ll need to cook it.

If you’re using a dry rub, you’ll need to add liquid to your pot roast. This is because the spices will not be able to penetrate the meat as easily if it’s dry. If you use a wet marinade, however, there is no need for additional water or broth because the liquid used in making the marinade will do just fine!

Cooking time varies depending on the cut of meat and the method used, but there are some general guidelines that apply to most recipes.

Cooking time varies depending on the cut of meat and the method used, but there are some general guidelines that apply to most recipes. The internal temperature of a pot roast should be checked using a thermometer after it has been cooked for several hours. The internal temperature should be at least 160 degrees F (71 degrees C).

Conclusion

Cooking a pot roast can be intimidating, but it doesn’t have to be. If you follow the tips we’ve outlined above and use an instant-read thermometer, you’ll find yourself with a delicious dinner in no time at all!