Which type of meat creates the best Pot Roast?

To start with "Pot roast" the first and foremost thing is selection of meat. It should be either tough cuts of meat, such as those from the shoulder and neck, arm, or hip and leg,as they are more fattier and so are favorable. The tough connective tissues breaks down and melts while cooking slowly in liquid , resulting in fork-tender meat.In case of Beef pot roasts the chuck (cut from entire shoulder section, between the neck and arm) are the best.. Brisket, rump roast, and top and bottom round are a bit leaner than chuck and but are suitable for pot-roasting as well.

Leg of lamb and pork shoulder roasts will also work. Secondly the meat has to be seasoned before cooking it. Seasoning is done either with salt and freshly ground black pepper are the basics, or spice pastes or rubs with fresh garlic, chopped fresh herbs, and ground spices to rub on the meat can be used.

Thirdly browning of the meat on all sides is done on a hot Dutch oven. Since the meat will simmer in liquid, this step helps to develop color and flavor to the meat. Then comes the final cooking process of braising the meat (that is cooking the meat in a few inches of liquid).

This can. Be done either on the stove top or in the oven.(temp between 300 degree and 350 degree.) over medium-low heat. And for the recipe ,here is a wonderful recipe which my grand mother used to make and have been our all time favorite.

Found a similar recipe on the web for your reference: ----quote--- Vegetables and Pot Roast Recipe This is a great pot roast recipe, the vegetables really enhance the flavor of the meat. Credit the author. Ingredients: ----------------- 1 3 lb.

Beef Bottom Round Roast 1/2 to 1 tsp. Cracked Black Pepper 1/4 tsp. Salt 1 Tbsp.

Cooking Oil 1 cup Beef Broth 2 Tbsp. Tomato Paste 1/2 cup Onion, coarsely chopped 2 Cloves Garlic, minced 1/2 tsp. Dried Marjoram, crushed 1/2 tsp.

Dried Thyme, crushed 1/3 cup Golden Raisins 3 cups vegetables (ex. Whole green beans, peeled and cut-up winter squash, parsnips, celery, broccoli, and/or cauliflower) once in a way my grandma replaces with only horseradishes. 1 cup Sugar Snap Peas 1 Tbsp.

Cornstarch Directions: ------------- Start by trimming the fat from the meat. Sprinkle with cracked pepper and salt. In a 4 to 6 qt.

Dutch Oven heat the oil. Brown the meat on all sides in hot oil about 5 minutes. Drain off the fat.

Combine broth and tomato paste. Carefully pour over meat. Add onion, garlic, marjoram, and thyme.

Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until meat is tender. Add raisins and (if using) your vegetable of choice (green beans, squash, parsnips).

Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables are just tender. Stir in sugar snap peas and (if using) your vegetable of choice (celery, broccoli, or cauliflower).

Cook 3 to 4 minutes more or until vegetables are crisp-tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in pan. Cover platter with foil to keep warm.

For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1 1/4 cups juices to Dutch oven (discard remaining juices). In a small bowl stir cornstarch into 2 Tbsp.

Of cold water until smooth (or shake together in a screw-top jar). Stir into juices in Dutch oven. Cook and stir until thickened and bubbly.

Cook and stir 2 minutes more. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.

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