This handy cheat sheet will help you know which beef cuts you can substitute for the perfect pot roast.
What Beef Can I Use For A Pot Roast?
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There are so many different cuts of beef at the grocery store, and they have so many different names. If your recipe calls for a certain roast, but you can’t find that one at the grocery store, how do you know which to use instead? Any of the roasts in this list can be substituted for one another in any recipe.
Chuck Roasts
Chuck roasts come from the front leg and shoulder of the cow. Some different names for roasts from the chuck are:
- Chuck roast
- Chuck center roast
- Chuck eye roast
- 7-bone chuck roast
- Arm roast
- Blade roast
- Shoulder roast
The shoulder roast is considered a “lean” beef cut, with less than 10 grams of fat per serving.
Sirloin Roasts
There are only a few cuts that come from the sirloin area, and there is only one that you would want to use for a pot roast.
- Tri-tip roast
The tri-tip roast is considered a “lean” beef cut, with less than 10 grams of fat per serving.
Round Roasts
The round beef cuts come from the back leg of the cow. Some different names for roasts from the round are:
- Top round roast
- Bottom round roast
- Eye of round roast
- Rump roast
All four of these roasts from the beef round are considered “lean” beef cuts, with less than 10 grams of fat per serving.
How Do I Cook a Pot Roast?
The cuts of beef that you’ll use for a pot roast tend to be a little tough. The key to cooking these cuts right is to cook them for a long time over low heat with plenty of moisture. A slow cooker is the perfect way to cook a pot roast. If you prefer to use your oven, you’ll want to use a covered pan, something like a Dutch oven, to cook your roast.
The key to cooking a good pot roast is to have plenty of moisture (water or beef broth), and to cook it for a long time. If you can’t pull the meat apart with two forks when you take it out of the slow cooker or oven, it isn’t ready yet. Pot roasts that are cooked well should easily pull apart. They should also be tender, not tough or chewy.
If your pot roast is chewy and stringy, it likely needs to be cooked longer.
If your pot roast is dry and tough, it needs more moisture in the pan, and it may be over-cooked.
Free Printable for What Beef Can I Use For A Pot Roast?
Grab your copy of this free printable and keep it with your grocery bags. Then you’ll always have it handy so you know which beef cuts you can substitute in case you can’t find the one you’re looking for.
Enjoy!
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I see “stew meat” in the store. Where does it come from? Is it tougher that a roast?
Stew meat can come from a number of different cuts of beef. It is typically a tougher piece of meat, so you’ll want to cook stew meat in liquid, at a low heat, for a longer time, like you would cook a roast.