Pot roast is a braised beef dish made by cooking a piece of beef slowly in its own juices and broth, typically in a casserole dish or Dutch oven. It is not actually a specific type of meat, but rather a method of cooking. The key to a good pot roast is choosing the right cut of beef, which should be tough and well-marbled with fat. The following are the best cuts of beef for pot roast:

• Chuck Roast: This is the most popular cut for pot roast due to its rich and beefy flavor, tough marbling that breaks down beautifully with low-and-slow cooking methods, and cheaper price point. Other names for chuck roast include shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast.

• Brisket: This cut is also a good option for pot roast, as it is tough and well-marbled with fat.

• Round Roast: This cut is leaner than chuck roast and brisket, but still tough enough to make a good pot roast.

Other cuts from the chuck primal, the brisket primal, or the round primal will also work well for pot roast. When cooking pot roast, it is important to sear the meat first to render the fat and seal in the juices, then add vegetables and a braising liquid such as beef broth or wine. The pot roast should be cooked low and slow until it is fall-apart tender.