I made my first attempt at a pot roast last night using the Cooks Illustrated recipe. Came out very tasty, but the meat was somewhat tough. The recipe called for a boneless chuck roast, but I could only find a bottom round roast at the market. Question one, what is the best cut of meat for a pot roast? Question two, can anyone recommend a good resource (book, website) for learning about meat and all of the different cuts (and their appropriate uses)?
Thanks in advance!