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.


How much liquid are your using?
How long and at what temperature are you cooking it?

Regards
Lee in Toronto