I am planning on low and slowing 3-4lbs of Chuck on the stove, I prefer not sticking the roast in the oven as I use a large pot to fit other ingredients. Does anyone have advice for what temperature I should have the stock/water at? I am having trouble looking up not what heat setting the stove should be at but the exact water temperature I can leave it at for around 8-10 hours. I have a food thermometers to check the temperature. I have seen one post that says at 180 degrees but the simmer is very low. Is there any chef research out there that can tell me the temp, so I can achieve very tender “stringy” fall apart Chuck roast? Thanks all! (I have at least 2 different liquids to tenderize as well in the broth as well)
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