Use a well-marbled, tougher cut of beef such as chuck roast for pot roast. Chuck is classic because it turns very tender and flavorful with slow cooking.
Best beef cuts
- Chuck roast (shoulder): Most recommended; affordable, fatty enough to stay juicy, and becomes melt-in-your-mouth when braised low and slow.
- Brisket: Works well if you want slices that hold together; slightly leaner but still tender after long cooking.
- Round (bottom or rump roast): Leaner budget option that can work, but it dries out more easily, so careful slow cooking is important.
Simple recommendation
If you’re at the store and unsure, pick a “beef chuck roast” around 3–4 pounds for a typical family-size pot roast.
