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I always read that when cooking a pot roast in a slow cooker, you should cook on low for 8 hours. If you don't have time, 2 hours of high and 4 hours of low is OK, or 4 hours on high; but the best result is 8 hours on low.

I recently got a new slow cooker and found it hits the safe temp (145F) after about four hours on low. Unfortunately, I never checked the temp halfway through on the old one for comparison.

Should I take it out, or should I keep cooking for the remaining 4 hours?

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    It depends on how you like your pot roast. I like mine falling apart, so I'd keep going. – Joe Oct 24 '17 at 1:54
  • That's what I needed; I was concerned about it drying out. Thanks! – tsilb Oct 24 '17 at 2:01
  • It will dry out, but if you cook it further in a moist environment, the collagen will melt making up for it. (and the collagen melting is what makes it fall apart). – Joe Oct 24 '17 at 2:20
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    You can definitely trim some of the fat if it bothers you; the collagen is usually more of a connective tissue that runs through the meat than an outer layer. Thicker layers of fat won't render completely when cooking a roast and some people find the texture unpleasant. – logophobe Oct 24 '17 at 18:42
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    Leave the normal fat, but you want to trim any silverskin which won't melt – Joe Oct 24 '17 at 20:44

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