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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]1. Trim visible fat
2. Sear
3. 40 minutes per pound at 275.

Halfway through, pour off all liquid into a measuring cup and let settle. Use a baster to suck up the meat juices from the bottom and return to pot; put roast back in oven. When the roast is done, do the same thing. After it has sat for 30 minutes, shred, mixing w meat juices and remove and large veins of fat. 
[/quote]

This is what I do. The fat I went in a roast is the marbling, not the stuff on the sides. [/quote]

Actually never mind, I just do PP’s 1-3. I don’t get rid of the fat in the juices. That stuff is good. And I don’t shred it either. I don’t think that’s how you’re supposed to do pot roast? [/quote]

I think it’s cultural. We always had Jewish style brisket slices (despite not being Jewish) growing up. DH had shredded spicy pot roast growing up. [/quote]
I think it’s cultural. MIL just puts the roast on the table. I clean up the meat for serving. If you’re roasting chuck, you wouldn’t be able to slice it[/quote]

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