A.K.A

pot roast

What is it?

One of the best cuts of beef for making beef stew is chuck, and a cut of beef labeled “pot roast” in the grocery store is likely to be chuck. Chuck comes from the well-exercised shoulder and upper foreleg of the steer, so it has lots of tough connective tissue and sinew, a quality that makes it unsuitable for dry-heat, short-cooking methods like grilling and sautéing. But slow, moist, gentle cooking (stewing or braising) transforms the toughness into delectable fork-tenderness and rich flavor.

Not all cuts of chuck are exactly the same. A single chuck contains a complicated network of muscles that can weigh as much as 100 pounds, so it’s no surprise that smaller cuts from the chuck will vary greatly.Ground chuckhas the maximum fat content allowed by government standards, which makes it especially delicious in burgers.

How to choose:

Choose a cut with the fewest muscles (distinguished by their slightly different grains and dividing lines of fat or gristle). Different muscles cook at different rates, so the fewer the muscles, the more evenly your stew will cook. The best cuts to look for aretop blade,chuck eye, andarm pot roast. Also look for thin streaks and small specks of fat—called marbling—running throughout the meat. The fat melts during cooking and bastes the meat internally so it becomes moist and tender. Don’t confuse marbling with the thicker strips of fat that separate distinct muscles.

Cross Reference

ground chuck

Recipes

• 
  Recipe

  Porcini-Rubbed Red-Wine-Braised Beef

  The deep, dark spice rub can make the meat look like it’s burned, but it’s most definitely not. A special-occasion dinner on its own, the beef is also delicious shredded,…

• 
  Recipe

  Chile-Rubbed Braised Beef

  The Tex-Mex flavors of this fork-tender meat make it perfect for shredding and using in tacos, burritos, and even nachos. It’s also tasty on its own topped with the chunky…

• 
  Recipe

  Pot-au-Feu

  Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to the addition of a bouquet garni, which perfumes the broth, and…

• 
  Recipe

  Slow-Cooker Pot Roast with Root Vegetables and Red Wine

  Like an Italian pot roast, this dish is enriched with sweet seasonal vegetables and red wine. It contrasts beautifully with polenta. Try to find a chuck roast, if you can;…

• 
  Recipe

  Lemongrass-Ginger Sliders

  This traditional recipe, from the Shan state of Burma, is for meat balls made with ground beef or pork flavored with minced lemongrass, ginger, and garlic. But it's easier in…

• 
  Recipe

  Drunken Chile Con Carne Tacos

  This chile con carne is made with chunks of beef, much more common in Mexico than ground beef. It is slowly braised with beer and chocolate for full flavor.

• 
  Recipe

  Beef Rendang

  Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread.…

• 
  Recipe

  Slow-Cooker Steak and Guinness Pie

  This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked, the hearty beef stew requires minimal prep time. When it’s ready,…

• 
  Recipe

  Chili Con Carne

  Too much salt isn't good for you, but too little makes for a bland meal. This robust Chili Con Carne strikes the right balance. With high-impact flavor elements—pure ground chile, freshly toasted…

• 
  Recipe

  Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

  Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.