If the first cut of meat you think of for pot roast is chuck, we get it, but brisket is also worthy of that slow cooker - if ...
Tasting Table on MSN
How much fat to trim from a pot roast for tender, juicy results
Fat is essential in ensuring a pot roast stays tasty and juicy. To avoid too much of a good thing, however, fat must be ...
Food Republic on MSN
The underappreciated tender cut of beef that's perfect for pot roast
While it starts out tough, this underappreciated cut of beef transforms into a tender, perfect pot roast when given a little time and plenty of moisture.
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