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Pot Roast - Two Questions

ultrvioltx | Nov 20, 200605:26 PM     5

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!

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