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Old 11-30-2007, 04:56 PM   #1
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Chuck vs Pot

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?
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Old 11-30-2007, 05:02 PM   #2
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I'm not sure about the technicality, but I always associate pot roast with blade roast.
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Old 11-30-2007, 05:10 PM   #3
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Hmmmm, I just googled blade roast and came up with this site Cook's Thesaurus: Beef Chuck Cuts
Confused the heck out of me
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Old 11-30-2007, 05:12 PM   #4
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Often you'll see them referred to as a "Cross Rib Chuck Pot Roast" at my store. I figured they were covering all the bases.

In my head pot roast is covered, or in a crock pot with liquid, etc,
and
Chuck is roasted in a 350 oven for 2 hours, without the larger amount of liquid.

But you can slow-cook a chuck, and you can roast a potroast.

hmmmmm.
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Old 11-30-2007, 05:13 PM   #5
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I didn't see what you posted, as I was busily typing....is it as confusing as my answer?
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Old 11-30-2007, 05:20 PM   #6
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Quote:
Originally Posted by jkath View Post
I didn't see what you posted, as I was busily typing....is it as confusing as my answer?
lol, not at all. Covering all bases..... that makes sense.
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Old 11-30-2007, 05:24 PM   #7
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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.
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Old 11-30-2007, 05:24 PM   #8
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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.
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Old 11-30-2007, 05:30 PM   #9
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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.
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Old 11-30-2007, 05:34 PM   #10
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That's exactly right.

We are having a sale on chuck roasts and I'm going to stock up. I see pot roasts, Boeuf Bourguignon and chili coming up.
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