Home Cooking

Beef Round Roast

Pot Roast - Two Questions


Home Cooking 5

Pot Roast - Two Questions

ultrvioltx | Nov 20, 2006 05:26 PM

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?

Recommended From Chowhound