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Pot roast really isn't a cut of meat, it's more of a preparation style. I'll usually use a chuck roast for a traditional braise-like pot roast and cook it at any of the braise-like temperatures for a few days.
Much is made of sous vide's ability to transform cuts of meat, creating new textures and serving meat at temperatures that were not practical in the past. However, sometimes it shines brightest when it's just creating a perfect version of an old dish. That's the case here with a great traditional pot roast. The meat is fall apart tender but still very juicy, unlike the sometimes dried texture of many braised pot roasts.
When I make pot roasts I almost always use a chuck roast. It's a wonderful cut of meat with lots of fat to render leaving a flaky, moist meat behind. There are many different time and temperature combinations you can use to simulate a traditional-style roast. I usually cook it at 176°F (80°C) for 12 to 24 hours for a fall apart texture or 156°F (68.9°C) for a few days for a firmer, but still flaky texture. Depending on the texture you are trying to achieve, you can select any of the braise-like temperatures below.
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