I'm an expat in Paris and want to cook a pot roast. I tried it once before and it didn't go so well. They don't have a chuck roast here, last time I used a cut called 'paleron'. It has a large layer of gristle in the middle which caused the meat to pucker into a ball while cooking, which made it hard to manage liquid levels. At the end the gristle was still tough and I had to cut around it. Anyway, I'm not sure if it was technique or ingredients. Does anybody have any suggestions? Are there any french beef experts out there?