Have you ever made a recipe that was so good, you simply had to try it in a variety of forms? For Ree Drummond, that recipe is her Perfect Pot Roast. When made the traditional way, with carrots and onions, it's downright delicious, but she's also made a slow cooker version and an Italian pot roast over the years. In fact, Ree has become somewhat of a master at pot roast. (It is a Drummond family favorite, after all!) And if you ask for her tips to making pot roast, she'd say: "Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire." So, what are the rules of a good pot roast?
"One: Good meat," Ree explains, "Two: Cooking it low and slow."
It's as simple as that! Pot roast is known for being a budget-friendly dinner that feeds a crowd, but if you want that meltingly tender goodness, you'll need to take Ree's words of advice. For starters, you'll want to know the best cuts of meat for making pot roast, including the cut of beef that Ree likes best. Then, have some patience when it comes to cooking. "You can't rush a pot roast; you'll be disappointed with the result if you try," Ree says. (Unless you make her Instant Pot pot roast—it's ready in half the time!)
Either way, a good pot roast is served up with a big pile of mashed potatoes. But before you dig in, check out this list of the best cuts of meat for that tender roast.
What Is Pot Roast?
Pot roast is simply a hearty beef dish that's typically made with a tougher cut of meat that's cooked low and slow. You can brown the meat first and add some veggies, herbs, and wine for cooking to give it even more flavor. Then, use a cooking liquid like broth or water to make sure it stays moist. After braising for a long period of time—either in a Dutch oven or in the slow cooker—the result is a juicy, tender piece of beef.
The Best Meat for Pot Roast
The best meat for making pot roast doesn't need to break the bank. In fact, an inexpensive cut of beef will work just fine. These cuts are usually tougher with lots of connective tissue. But don't worry about them being chewy. With a slow cooking method, they'll become perfectly tender. Here are three cuts of beef that work best:
Chuck Roast
Chuck roast is a cut of meat that comes from the shoulder of the cow, just above the front legs. While it's known for being a tougher piece of meat that takes time to break down, chuck roast is also one of the more flavorful and affordable cuts on this list. It also happens to be Ree's top pick!
"My favorite roast is the chuck roast," she says, "it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious."
Brisket
Another tough cut of beef is brisket—this time coming from the breast of the cow. It's leaner than chuck roast and it's made up of two different cuts: the flat brisket and the point cut. Both can be used for making pot roast, but the point cut will have a bit more fat. Many people like brisket for its ability to hold together well even after a long cooking period. You can slice it against the grain for a picture-perfect plate.
Bottom Round
Unlike chuck and brisket, the bottom round comes from the hind legs and rump of the cow. It's a leaner cut that doesn't have as much of a beefy flavor, but it's an inexpensive option that works well when seasoned and browned.
