what cut of meat for pot roast

The best cuts of beef for pot roast are those that are tough with lots of connective tissue, which break down into natural gelatin after cooking for a long time at a low temperature. This makes the meat moist and tender, and adds richness and body to the braising liquid. The most popular cuts for pot roast are chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, and bottom round roast. These cuts are budget-friendly and big enough to feed a family. They also have a good balance of fat and muscle, which results in a juicy pot roast that you can enjoy even without gravy on top. When choosing a cut of beef for pot roast, look for a size that makes sense for you, and stick with a Choice or Select roast rather than USDA Prime beef since the slow braising process will tenderize it.