Pot roast is a term used to describe a beef dish made by slow-cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique.

What cut of meat is a pot roast?

Pot roast is a big, tough beef cut (usually a cheap cut perfect for slow cooking), seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender. A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets.

What is considered a pot roast?

Pot roast isn't a cut of meat itself. It's a savory, braised beef dish made by browning the meat before cooking it “low and slow” in a covered casserole dish or Dutch oven. In most recipes, you will brown the roast on the stovetop first, then transfer it to the oven or a slow cooker.