Will dry roasting a chuck come out tender? I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 degrees (convection) for and hour and 15 minutes.
Roasting is, by definition, &quot;dry.&quot;  Beef chuck can certainly be roasted, and your plan sounds reasonable. It can also be smoked, at an even lower temp.  There are plenty of recipes online.  Whichever your preference, I would measure temperature, rather than rely on time.  I will also add, the texture will certainly be different from a braised chuck, if that is what you are used to.