A tong clenching a vacuum sealed cut of meat above a pot.
The Case For Cooking Your Meat For A Full 24 Hours
By Tom Maxwell
Cuts of meat used for a pot roast, like top round, bottom round, rump, or chuck, are less expensive and more flavorful than more tender cuts, but they're notoriously tough.
While the traditional method of cooking pot roasts is a roast in a low-heat oven, it's necessary to hold that temperature for an extended period to maximize flavor and tenderness.
There's a foolproof method of cooking these roasts to render them tender and intensely flavorful. This technique is sous vide cooking but think of it as an extended water bath.
For this method, the beef is vacuum-sealed in a plastic bag and immersed in a temperature-controlled water bath. The temperature of the water will be the temperature of your roast.
For the most delectable pot roast, you'll want to achieve an internal temperature of 130 degrees Fahrenheit and maintain it for a full 24 hours.
A high internal temperature will kill enzymes that break down fat and muscle fibers, but 130 degrees Fahrenheit will maximize enzymatic activity and produce fork-tender succulence.