Mary is looking to make a pot roast on her stovetop and asks for the best choice of meat.

What follows is an except from our Pot Roast Tips and Recipes Class.

One. Selecting your Meat
Probably the most “popular” cut of beef for your Pot Roast is the chuck roast. Other choices include brisket, rump roast, and top and bottom round. You do not need a well marbled or expensive cut of meat for a pot roast. Pot roast is a braised meat, and the braising process is a slow and low (heat) cooking method. Each step in your cooking will enhance flavors and tenderize the meat so you get a fork tender dish with a rich, full bodied sauce.

For in depth, step-by-step instructions on how to prepare pot roast, click here.