I have scanned the boards and it seems like everyone says something different.
I am cooking a pot roast now, braising in oven. I am following a recipe that calls for a 5 lb. roast at 350 for about 3 hours. I am using a 3 lb. roast and have no idea how long to cook this thing or what temperature I should be shooting for.
Internal temp guide? Any thoughts? I am clueless, help!! I am using a meat thermometer, but isn't helpful unless I know what I should be aiming for.
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