What cut for pot roast?

I was in the mood to make a pot roast last night, so went to my local grocer to pick out a beef chuck roast. That's the cut I usually use with great success. The chucks were kinda small, so I looked next to them and saw shoulder roasts that were nicely shaped and larger. I was tempted to buy one, but the butcher told me they didn't work as well for pot roasts. To me, they looked like they had a good amount of marbeling, which I think is the key to a good braised roast. I ended up buying and making the largest chuck they had. It was very good, but there were several very large patches of fat on the roast. I'd be tempted to try the shoulder next time.
What do you usually use for your pot roast? Anyone tried using the shoulder? Other thoughts?

I like chuck - it has really nice flavors. However, according to http://www.gourmetsleuth.com/beefcuts.htm, chuck is a shoulder cut, so I'm confused by what the butcher told you.

I go for bottom round if I can find a decent piece.

I like chuck - it has really nice flavors. However, according to http://www.gourmetsleuth.com/beefcuts.htm, chuck is a shoulder cut, so I'm confused by what the butcher told you.

Hmm. The shoulder roasts they were selling were larger, rounder and more uniform. The chuck roasts were flatter and had veins of fat essentially separating the roast into three sections. The two smaller "outer sections" of the chuck roast were melt in your mouth tender--almost like short ribs--if that helps identify.

I go for bottom round if I can find a decent piece.

Carl, I saw those there too and wondered if they would make a nice tender braised roast since they also were a little larger and more uniform. I hesitated, because I know the "eye of round" makes a terrible pot roast. What's the bottom round like?

Carl, I saw those there too and wondered if they would make a nice tender braised roast since they also were a little larger and more uniform. I hesitated, because I know the "eye of round" makes a terrible pot roast. What's the bottom round like?

Pot roasting means a completely different thing than braising to me. The bottom round is ideal for the former, probably not for the latter. The bottom round is particularly good for cutting into two inch pieces for those recipes calling for such.

Bottom round for me.

[Jenise]

Chuck. When I was a kid chuck came in two cuts, the taller, rounder shoulder which was boneless and the flat-cut 7 bone, named for the shape of the bone. For dry roasting, the fat in the 7 bone is essential for tenderness and that short-rib texture you mention. Luscious. For braising and cutting in cubes, what someone else said: shoulder's my choice there.

Carrie, have you ever used the chucks cut thin, or what is sometimes called blade cut, to heavily marinate and barbecue as steak? The parts all separate nicely into pieces, and you get several bones for handles. It's a favorite summertime dinnner when we're in a beefy finger-food kind of mood.

[Robin Garr]

I like chuck - it has really nice flavors. However, according to http://www.gourmetsleuth.com/beefcuts.htm, chuck is a shoulder cut, so I'm confused by what the butcher told you.

I'm with you, Howie. Chuck has the flavor and the fat that's necessary to make a great pot roast.

Chuck. When I was a kid chuck came in two cuts, the taller, rounder shoulder which was boneless and the flat-cut 7 bone, named for the shape of the bone. For dry roasting, the fat in the 7 bone is essential for tenderness and that short-rib texture you mention. Luscious. For braising and cutting in cubes, what someone else said: shoulder's my choice there.

Carrie, have you ever used the chucks cut thin, or what is sometimes called blade cut, to heavily marinate and barbecue as steak? The parts all separate nicely into pieces, and you get several bones for handles. It's a favorite summertime dinnner when we're in a beefy finger-food kind of mood.

Darn, wish I had taken a photo. It worked really well (great flavor, very tender), but like I said, it was a little small. Len can put away quite a bit of meat and I like to have leftovers, so I was looking for something with a little more heft. There was no bone, but I would say it was on the flat side, about three inches thick.
I just found a photo that looks pretty close on google images...see below. I also found a photo of the seven bone (but did not post). I'll bet that would make a really tasty roast. In fact, I think that is the pot roast I grew up on.

ist2_478117-beef-chuck-roast.jpg

I'll have to look for the blade cut and try the marinating and grilling. What do you do, cut between the bones after it is cooked?

Carl, I saw those there too and wondered if they would make a nice tender braised roast since they also were a little larger and more uniform. I hesitated, because I know the "eye of round" makes a terrible pot roast. What's the bottom round like?

Pot roasting means a completely different thing than braising to me. The bottom round is ideal for the former, probably not for the latter. The bottom round is particularly good for cutting into two inch pieces for those recipes calling for such.

Carl, what do you call pot roasting? Is that when it is cooked stovetop? I'm sure I'm getting my cooking terms mixed up, but I always braise my "pot roast." I season it, dust it with flour, brown it in the pan then add my liquids and veggies and slow cook it in the oven for several hours.

I'm with you, Howie. Chuck has the flavor and the fat that's necessary to make a great pot roast.

Here's a link to a thread I started a while ago about cooking chuck as steaks and using my Deni meat tenderizer. http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=3244&p=25213

Carl, what do you call pot roasting? Is that when it is cooked stovetop? I'm sure I'm getting my cooking terms mixed up, but I always braise my "pot roast." I season it, dust it with flour, brown it in the pan then add my liquids and veggies and slow cook it in the oven for several hours.

I call a pot roast that which I cook very slowly on the stove top, in the oven, or in a slow pot with lots of liquid such a Carbonnades A La Flamande or Boeuf Bourguignon or good ole Yankee Pot Roast. What you are doing sounds like a pot roast to me too.

Cheers, Carl

Pot-roasting is in fact braising. No matter what you want to call it. Caramelize the food,add a liquid, cook until done. You have just mastered braising.

Just about any cut from either the chuck or the round will work with the braising technique.

The chuck will have a lot more fat and is consequently harder to screw up. One has to be a little careful with the round.

Try to keep the temperature just below the boil when you braise. Otherwise you set the juices inside the food aboil and consequently - and ironically - dry the food out.

[Jenise]

Darn, wish I had taken a photo. It worked really well (great flavor, very tender), but like I said, it was a little small. Len can put away quite a bit of meat and I like to have leftovers, so I was looking for something with a little more heft. There was no bone, but I would say it was on the flat side, about three inches thick.

That looks exactly like the boneless shoulder chuck I see locally. Great for braising, or having custom ground for burgers. Best flavor of all for the latter, IMO.

I'll have to look for the blade cut and try the marinating and grilling. What do you do, cut between the bones after it is cooked?

No, I cut it up before it goes into the marinade. The logical pieces are all like separate muscles and practically separate themselves--you hardly have to use a knife. It works well with a Korean style marinade, or a blend of worcestershire sauce, mustard, sherry and garlic.

No, I cut it up before it goes into the marinade. The logical pieces are all like separate muscles and practically separate themselves--you hardly have to use a knife. It works well with a Korean style marinade, or a blend of worcestershire sauce, mustard, sherry and garlic.

That's funny. When you originally mentioned that seven bone cut, I was picturing (and my tastebuds were salivating for) the Korean barbecue I had in NYC. I will definitely watch for it in the grocery store.