Tue, Dec-01-15, 22:45
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Senior Member
Posts: 6,140
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Plan: Mostly Fung/IDM
Stats: 165/138.4/135
BF:???/better/???
Progress: 89%
Location: Washington state
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Any kind of shoulder roast is good for pot roast. Beef shoulder = chuck roast. Pork shoulder = Boston butt. Lamb shoulder = delicious. I add tons of veggies (which contain plenty of water), so I add no more than a cup of liquid (usually 1/2 broth + 1/2 wine) to my typical pot roast. As long as I cook it 3+ hours (on very low heat) it is fall-off-the-bone tender.
It seems there are many ways to skin a pot roast.
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