That’s it. The roast should be chuck. It might be a tri-tip roast with less fat, but really the best pot roasts start with chuck. I look for a roast that isn’t ensconced in fat. You expect ...

Choose boneless chuck roast, if possible. Pot roast typically calls for tougher cuts of beef with lots of marbling, or streaks of fat throughout as marbling carries flavor. Cooking “low and slow ...

Beef isn’t cheap these days, but there are ways to make tough, less expensive cuts taste like a million bucks. Discover easy ...

Rich cuts of meat such as chuck roast, which is as marbled with delicious fat as it is affordable, need nothing but time to become tender. For the easiest and least boring one-pot meal I know ...

I grew up eating my grandmother’s chuck roast, which I loved, but it was cooked pot roast style, smothered in cream of mushroom and garlic salt, without a hint of pink in sight. This would be ...

We're always looking for new ways to use chuck roast. After all, you can only eat so many pot roasts before your tastebuds start to snore. Recipe included with this story: So when we spotted this ...

Chuck is often the go-to cut for pot roast. A rump roast can be used for a pot roast, but most would agree that beef chuck would be better to use because the cut is versatile, and the connective ...

Hence why, as their names imply, roasting is a solid method for that hefty piece of chuck roast or rump roast. As a side note ...