Step 8: Remove any large chunks of fat. Shred the meat with two forks. It should pull apart very easily – if you feel resistance, put the lid back on and cook another 30 minutes, then check tenderness again.
How to Choose the Best Cut of Meat for Pot Roast
For this pot roast recipe, you’ll want to choose a cut of beef that is suitable for slow cooking, as it needs to be tenderized through long, moist cooking. We achieve this by setting the oven temperature to low heat and adding plenty of liquid to the pot. Here are some popular cuts of beef that work well:
Chuck Roast: This is one of the most common cuts used for pot roast. It comes from the shoulder area of the cow and has good marbling, which adds flavor and helps keep the meat moist during cooking. Other names for chuck meat might include: chuck shoulder, blade roast, English roast, and chuck eye roast.
Brisket: Brisket is a flavorful cut that comes from the chest area of the cow. It is well-suited for slow cooking methods. Brisket is often used for barbecue and corned beef as well.
Round Roast: This cut comes from the rear leg of the cow and is usually leaner than chuck or brisket. While it may not be as naturally tender as other cuts, it can still be delicious when cooked slowly and with enough broth or liquid. Other names for round roast are: rump roast, bottom round, top round, and sirloin tip roast.
When selecting a cut of beef for pot roast, look for well-marbled meat with some fat running through it. The fat will melt during cooking, keeping the meat moist and adding flavor. You can also ask your butcher for recommendations or look for cuts labeled specifically for pot roast or slow cooking.
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