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 i... More »

www.reference.com Food Cooking Meat

Chuck, rib, round and loin are four basic cuts of beef. Each cut comes from a specific part of a cow. The name of the cut typically refers to the body part it is extracted from. More »

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Diagrams on different beef cuts are found at Business Insider Australia, Gourmet Sleuth and Morley Butchers. The charts and tables specify the main cuts of meat, including the ribs, sirloin, brisket and round, as well as... More »

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Combine 2 cans of condensed mushroom soup, 1 package dry onion soup mix, 1 1/4 cup water and 5 1/5 pounds of pot roast in a Crock-Pot. Set the Crock-Pot to high and cook for 3 to 4 hours or cook on low for 8 to 9 hours. More »

Corned beef is a cut of beef, usually a brisket, that has been cured or pickled slowly in a brine mixture of salt, sugar and spices, before being cooked. Once the meat has been cured, it may be cooked with vegetables and... More »

www.reference.com Food Cooking Meat

The Pioneer Woman, Ree Drummond, recommends making pot roast with chuck roast beef. Martha Stewart offers several recipes for chuck roast, including a french dip sandwich, a shredded beef sandwich, a few types of beef st... More »

www.reference.com Food Cooking Meat

The time it takes to cook a pot roast in the oven depends on the roast's weight and cut. For example, a loin roast that weighs 2 to 5 pounds takes 20 minutes per pound to cook at 325 degrees Fahrenheit. More »