How to Pick a Good Cut of Meat for a Pot Roast
- 1). Decide whether you want a bone-in or boneless cut of beef. Bone-in cuts, such as the classic seven-bone pot roast, tend to be more flavorful, but they will also be tougher. Additionally, bone-in roasts yield less meat per pound than boneless cuts, so if you're cooking for a large group, bone-in may not be the most economical choice.
- 2). Consider how you will cook the roast. Because pot roast is often cooked in liquid for a long period of time, tougher chuck roasts will almost always work well. However, if you will be cooking the roast for only a couple of hours or roasting it in the oven, pick a leaner, pricier cut of meat such as rump roast, top round roast or bottom round roast. These cuts fare best in recipes that include a marinade, which keeps them tender while cooking.
- 3). Look at the fat marbling on the meat. Pick a cut of meat that has thin ribbons of fat marbled throughout the beef. Avoid roasts with large ribbons of fat or thick layers of fat on the surface of the meat. These will be greasy and fatty when cooked, and will not hold their shape well.
- 4). Keep your cooking vessel in mind while selecting a pot roast. Most recipes call for a few cups of cut-up vegetables and some braising liquid in addition to the meat, so pick a roast that will fit in the pot with room to spare. If desired, record the height and width of the pot before you go shopping so you know how much space you have to work with.
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