what is the BEST cut of meat to use in a pot roast ?

Question

a cut that will just peel off with a fork yet not be too expensive..

Answer 1

Rump or chuck roast.

Answer 2

purchase the main inexpensive and toughest cuts of roast. they're decrease priced because of the fact they're difficult and the majority want gentle. What they do no longer be conscious of is a budget difficult meat has plenty greater style than the gentle cuts. the difficult cuts come from the areas of the cow that works toughest. That makes it difficult, even yet it additionally makes the beef the main flavorful. once you roast this roast on the right temp for the the terrific option quantity of time, it rather is going to be so gentle it somewhat is going to soften on your mouth. it would probably style greater beneficial than any piece of meat you have ever eaten. be useful to place the roast on a rack in the pan and don't use any water in the pan. This steams the beef rather of roasting it. The fats from the roast will grant each of the moisture it somewhat is mandatory. do no longer USE A CROCK POT FOR POT ROAST! THE fats COMES OUT OF the beef AND the beef SITS in the fats AND gets BOILED. it somewhat is "POT BOIL" no longer "POT ROAST". USE THE OVEN. basically THE OVEN.

Answer 3

Chuck makes the best pot roast - has just enough fat to give the roast and gravy a great flavor and comes out super tender if cooked correctly.

Answer 4

Rump Roast. When used for Pot Roast it's fork tender and tasty. I use it every time I make a pot roast.

Answer 5

I find that chuck is good, you can put it in a pan with cream of mushroom soup and lipton onion soup, cover with foil and cook at 250 degrees for about four hours and it will melt in your mouth and is easy as the soups make the gravy while cooking and keep the meat moist

about 3 lb roast

Answer 6

I always use chuck roast or rump roast. I also love to buy pork butt roast. As with any roast, slow roast and it will be fork tender!!

Answer 7

skirt or flank some times called brisket rolled and tied sat on a bed of veg ie. pots celery carrots peppers etc seasoned to your taste and then gently pot roasted in a low oven over night yum! this is also good eaten cold in sandwiches with English mustard

Answer 8

Chuck roast is the best. Even our butcher agrees.

Answer 9

7-Bone Chuck roast. Rump and round-bone chuck are far too lean and therefore too dry.

Bert

Answer 10

I use rump roast or london broil. I usually tenderize them too.