What Is The Best Meat For Pot Roast

The flat cut is leaner and the point cut has more fat.

The best cuts of meat for pot roast are lean and contain a lot of connective tissue. Nice chuck roast is the classic choice for pot roasts but there are other cuts you can use to achieve an exceptional roast. The best cuts of meat for pot roast. While outdoor grilling calls for the choicest and most expensive cuts of beef you can make a fabulous pot roast out of the cheapest toughest cut of meat.

You can still cut it into chunks or shred it depending on how you plan to serve it. Slow cooked pot roast with mustard horseradish gravy. The best cuts of beef for pot roast. Look for chuck roast shoulder steak boneless chuck roast chuck shoulder pot roast chuck seven bone pot roast or beef chuck arm.

In my opinion the cross rib roast is the best cut for a pot roast. Potting a roast is a moist cooking method for tougher cuts of beef. The meat is first seared and then braised for several hours in a liquid such as broth. This roast comes from the round primal or the rear part of the cow.

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Red wine braised pot roast. Juicy tender and flavorful with much less fat to discard. It is leaner than either the brisket or chuck so you may need to add some additional fat to prevent your pot roast from drying out. In the end i had quite a bit more meat from a 2 pound piece of rump roast compared to the chuck because there was more meat than fat.

Rump roast meat in the middle of picture pros. The roast falls apart after 6 hours in the slow cooker and yields the most tender and flavorful meat imaginable. Movement and use of muscles make the meat tougher so rump roasts tend to be great for pot roasts. The bottom round roast is typically used for roast beef but can make an excellent pot roast.

Brisket is best sliced against the grain of the meat for maximum tenderness. The 7 bone chuck in particular has a wonderful flavor and is one of our favorite cuts for homemade pot roast. 1 chuck is used for a pot roast or when cubed stew because the connective tissue melts as the chuck braises and self bastes the beef making it very tender. From the breast or lower chest with long strands of meat.