+
Home Cooking

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!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Homemade Dole Whip Is Only Two Ingredients Away
How To

Homemade Dole Whip Is Only Two Ingredients Away

by Jessica Gentile | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Boba 101: How To Make Bubble Tea at Home
How To

Boba 101: How To Make Bubble Tea at Home

by Jody Eddy | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.