Snickers wrote:
One would think that pot roast would be the easiest meal to cook. I am
considered a good cook, but, for some reason, I can't seem to cook a good
pot roast. I cook the roast in the crock pot and use a 2 to 2 1/2 pound
roast. I'm not sure what cut of meat to use. I've tried rump and sirloin
tip but they were too tough. I finally made a decent one last week using a
cut of meat with the word "round" in it, but threw away the label before I
made a note of it. I've looked at the chuck roast, but they are all loaded
with fat. What cut do you guys use? Thanks.


Maybe rump & sirloin are too lean & dry out. In OZ I use 'rolled
roast',- sure it has some fat but that usually means tenderness &
flavour.Maybe you could remove the roast & 'de-fat' the broth with paper
towels or chill it for a while & lift of the crap.