Occasional Contributor
Posts: 15
Registered: ‎03-13-2010

My wife is a great cook but except for using ox tails, short ribs or lamb/veal shanks - all a bit expensive - using chuck doesn't work for us - pot roast chuck meat does fall off the bone but is stringy and dry. We use a dutchy, brown the meat, smother in carrots, onions, and potatoes then roast at 300 degrees with a mix of onion soup, chicken and beef stock to the top of the roast. The ribs, tails and shanks all come out fantastic but not the chuck.

Is there a prefered chuck cut for pot roast? We both love long and slow cooked meat and chicken but pot roast chuck is eluding us. Chuck is such a tasty meat would love to learn how to cook it. FYI Our dutchy is Mario Batali's; it was expensive but works well for us.