The best cut of meat for pot roast
To select your roast, choose a tough cut with abundant marbling. Here are our top picks:
Beef Chuck Roast
A boneless chuck roast
is our first pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised. Cut from the shoulder just above the short rib, it is a tougher, albeit more affordable cut than those from the front part of the animal, like the sirloin or short loin.
Other cuts that are either the same (under a different name) or come from the same area are the chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. Some butchers also sell the chuck generically labeled as "pot roast."
is most known for barbecue recipes and typically cooked in a smoker, it makes an outstanding pot roast. Cut from the chest, or the lower, front portion of the animal, brisket has abundant fat that works well in a roast. If you are feeding a family, keep in mind that compared to the chuck, brisket comes with a premium price tag.
Other similar cuts include the flat cut, beef brisket flat half, and beef brisket point half.
Bottom Round Roast
The bottom round roast
is typically used for roast beef but can make an excellent pot roast. This roast comes from the round primal or the rear part of the cow. 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.
The cut can also be called bottom round, rump roast, or London broil
- when it is cut into steaks.