This Is The Best Type Of Meat For Pot Roast

There's something indescribably comforting about the smell of a simmering meal waiting for you when you get home from work. Tender and delicious, pot roasts can make for some low-maintenance, high-reward dinners. Knowing what type of meat to use, however, is an essential part of getting this staple right. A quick trip to the supermarket can be more overwhelming than helpful, as The Spruce Eats explains there are so many different cuts and types of beef roasts, and unfortunately the packaging doesn't usually provide helpful instructions.

The good news is, there's more than one "best meat" for a pot roast, so even if you can't find the cut your heart was set on there are some backup options. When you're shopping, be sure to look for a round roast, chuck, or brisket (via The Kitchn). According to ButcherBox, these cuts are all full of connective tissue that, when cooked slowly, breaks down to create the tender, flavorful meat we all know and love.

When cooking a pot roast, the Food Network recommends using a pot or Dutch oven, and cooking it in the oven in at 275 degrees Fahrenheit. Cook times will vary based on the size of the roast, but a safe bet is usually one hour per pound of meat. The Kitchn suggests first cooking the meat alone for a little while, and then adding in your vegetables, potatoes, and other ingredients. This way you don't overcook the veggies — because nobody likes a completely soggy, mushy carrot — or undercook the meat.

To make this comfort food a complete meal, adding in a few things to the crockpot is key. Some recipes, like this one from The Stay At Home Chef, provide a simpler approach and add only carrots, potatoes, and onion; other recipes, like this Mississippi Pot Roast, give the traditional dish a little extra flare. The only thing you really need to focus on is getting the right cut of meat and letting it cook long enough, the rest of the process is easy peasy.