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What are the best cuts of
meat for pot roast?
Q: Hi Hope, for a very tender pot roast, what are
the best cuts of meat? Also, I have a choice between using a
pressure cooker, a regular pot with lid, or a slow-cooker. Which
will give me the most tender results for a pot roast?
A: Cooking any pot roast long enough will result
in fork-tender meat. Many beef chuck and round cuts can be used
interchangeably in pot roast recipes, requiring only slight adjustments
in cooking times. For example, a chuck blade pot roast can be
substituted for arm or shoulder pot roast, and vice versa. Similarly,
a boneless rump roast or bottom round roast may be used in place
of a chuck pot roast. One thing to keep in mind is that pot roasts
from the chuck have more fat, and therefore more flavor, than
those from the round.
Of the three methods you mentioned
for cooking, I recommend using a regular cooking pot with lid
for the best results, however a slow-cooker does nicely, especially
for having dinner ready when one gets home from work or an outing.
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