Originally Posted by JBord

Yep, I think I did a chuck roast for about 29 hours. I had read that because top round is leaner, it's tender enough after about 8 hours. Yet several blogs still went for 24+. The piece I'm cooking had a layer of fat on the outside, maybe covering 20% of the meat. Almost zero marbling inside. And as Corky says, I plan to slice it thin. In any case, it's not a big investment. Two pounds for less than I pay for a cocktail at most restaurants. If it turns out tough, I'll watch for chuck roast sales again .