I had posted earlier about having 2 chuck roasts to make a double portion of CI's Pot Roast recipe (well, one of their recipes, I guess). I have them side-by-side in the oven now in separate dutch ovens. Directions say to cook 3 1/2 to 4 hours--but I think they are assuming you've rolled it because there was a direction to add water till it came halfway up the side of the roast. I didn't need to add any water because it was flat.
So the question is: Do you think they would cook in half the time? Or still 3.5 hours? They've been on 1.5 hours at this point. (I'm letting my husband take care of flipping them every half hour.) Is there a temp I should achieve or is it just that the meat should fall apart?
Someone mentioned in the other post that it's better to refrigerate and remove fat the next day and then make the sauce with wine. Would you agree? Just leave the meat on top of the mirepoix and refrigerate?