Good cuts of beef to use for a pot roast include round, chuck and brisket, notes the Kitchn. These cuts are tougher, lean cuts with a large amount of connective tissue. When the pot roast is slowly cooked, the collagen in the tissue will break down and tenderize the beef.
The round cut of beef is taken from the rear leg of a cow. Options include bottom round and rump roast. Beef brisket is taken form the lower chest or breast. The point cut brisket has more fat than the flat cut. The chuck cut is taken from the cow's front. Different types of chuck cuts include shoulder steak, chuck roast and beef chuck arm.