What Is the Internal Temperature of Pot Roast When It's Done?
The internal temp of pot roast when done should be 145 degrees Fahrenheit. However, since pot roast is usually cooked for a long time with low heat, often, you'll be able to tell that it's done just by poking at it with a fork. If it falls apart easily, it's done. This is because the collagen in the meat breaks down as it cooks, which is what gives pot roast its melt-in-your-mouth texture. But it definitely can't hurt to use a meat thermometer when preparing any pot roast recipe: Just stick the probe into the thickest part of the meat to take its temperature.
Beef
- Internal Temp for Well Done Steak
- Internal Temp for Pot Roast
- Internal Temp for Veal Chop
- Internal Temp for Medium Steak
- Internal Temp for Beef Brisket
- Internal Temp for Burgers
- Internal Temp for Steak
- Internal Temp for Prime Rib Roast
- Internal Temp for NY Strip Steak
- Internal Temp for Pork Meatloaf
- Internal Temp for Medium Rare Steak
- Internal Temp for Beef Meatloaf
- Internal Temp for Ribeye Steak
- Internal Temp for Corned Beef Brisket
- Internal Temp for Meatloaf
- Internal Temp for Rare Steak
- Internal Temp for Roast Beef
Poultry
Pork
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