Is there a difference between chuck roast and pot roast? Are they different cuts, or maybe you cook them differently or in different recipes? I know chuck roast is also called English roast, is "pot" a geneneric or interchangeable term?
You know, as I'm thinking about this..... pot roast sounds like a dinner, but chuck roast sounds like a cut of meat. I always see Yankee pot roast or some other kind of pot roast, but never anything chuck roast on a menu.
Pot roasting identifies a method of cooking - braising. Braising is a wet heat method as described above. It is misleading because it's called pot roast but it's not a roast, it's a braise. I guess pot braise doesn;t sound as good.
A chuck roast is one of several standard cuts that can be cooked as a pot roast. You will often see different cuts of meat labeled pot roast in the supermarket. They use bright orange stickers to do that where I shop. That is a suggested cooking method rather than a name for the cut of meat.
Cuts of meat appropriate for braising are generally tougher and contain a lot of connective tissue. Generally they are less expensive. They are also appropriate for dishes like chili and stew. If they are oven roasted, they will often be tough.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Hey thanks, Andy! I guess I wasn't too far off the mark then.
Where I shop I never see anything labeled pot roast, but I will often see recommended cooking methods that say braise.
I have a chuck roast in the slow cooker right now (been smelling it for three hours ), so I guess I could say I'm having pot roast.