When thinking about how pot roast is made, time and temperature really define the process. Pot roast is basically a braise that cooks at a low temperature for a long period of time.So what kind of meats work best then? The tougher cuts! We're talking about lean cuts with lots of connective tissue and very little fat that see a lot of movement and action on the animal — ones that would be like chewing shoe leather if you just seared or grilled it quickly.
Here are the three cuts to get from the butcher case that will all make a fine pot roast: Chuck: From the front portion of the animal; look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. Brisket: From the breast or lower chest with long strands of meat; the flat cut is leaner, and the point cut has more fat; brisket is best sliced against the grain of the meat for maximum tenderness. Round: From the rear leg area of the animal; look for rump roast or bottom round
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