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Pot Roast

Information for Pot Roast

Cut Ratings

Flavor 2 star rating
Tenderness 2 star rating
Value 1 star rating
Leanness 1 star rating

Typical Cooking Methods

Braise, Stew

Other Names for Pot Roast


Good Substitutes for Pot Roast

Roast Beef, 7-Bone Pot Roast, Boneless Chuck Roast, Chuck Steak, Brisket, Stew Meat, Flank Steak, Bottom Round Roast

Traditional Dishes for Pot Roast

Sauerbraten (German version of pot roast), Yankee Pot Roast, Nikujaga (Japanese version of pot roast)

Sous Vide Roast Recipes

View all Sous Vide Roast Recipes

Description of Pot Roast

Pot roast is not a cut of beef. In fact it is a very famous dish that uses different cuts of beef. It is popular because it tenderizes the toughest and most inexpensive cut. Yet it is a delicious dish when cooked. The trick is to slowly cook the cut over low heat so that the muscles and fat break down, tenderize, and impart flavor to the pot roast. The standard temperature to cook the pot roast at is 325 degrees.

There are many cuts available from different primal cuts that you can use to make pot roast. For example there is the 7-bone pot roast from the chuck area. Then there is the brisket, bottom round roast, flank steak and many more.

All these are affordable cuts so if you are on a tight budget, you can pick the cheapest one. Pot roast is cooked in different countries by different names. For example in Germany, pot roast is called Sauerbraten. In Japan, a dish similar to the pot roast is called Nikujaga. For variety, you can try different recipes from different regions.

When selecting a cut for the pot roast, choose the one with the most marbling. It doesn't matter if the cut is tough since the braising or stewing will tenderize it. Be sure not to dry out the meat when you are cooking it or it will be very bland.

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