Can a beef top roast be used for pot roast?

Which Cuts of Beef Work Best? Now that we know the details behind why tough cuts make the best pot roast, let's get into the specific cuts. The following three cuts will all make a fine pot roast: Chuck: From the front portion of the animal. read more

The cuts used for pot roast are usually tough cuts and the whole idea of pot roasting is to cook them for a long time at a fairly low temperature with moisture so the tough connecting tissue turns into jelly (gelatine). The gelatine makes the sauce/gravy richer and smoother, much more tasty. read more

The top round roast is also known as a rump roast. Braising or pot roasting is the preferred method of cooking because the round roast is somewhat chewy unless it is cooked slowly with a tight cover and a small amount of liquid. read more

I seared it well in bacon fat in my naked cast iron Dutch oven, then added 2# of sliced onion, 3 bay leaves, 6-8 cloves, and some crushed garlic smeared on the top, because that was my mother's SOP for pot roast and goulash made from boneless chuck roast. read more