I was looking through the threads and saw lots of talk about roasts. Mostly I saw chuck, prime rib and rib roasts. What about round roasts and arm roasts?
It looks like generally the roast cooking is about like most cooking...low and slow and bring it to the right temperature. I noticed several with a little higher temperature. I would assume that since they are a fairly tender meat, especially prime rib, the low temp isn't as critical?