Can I use pot roast for beef stew?
In fact, if you're making a stew and the meat still seems chewy, just let it simmer for a little longer. … Any of them can be used in beef stew or substituted for what your recipe calls for: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck.
What is the difference between pot roast and chuck roast?
But what exactly is a pot roast? A chuck roast is any cut of meat that comes from the chuck, or the shoulder part of the steer. A pot roast isn't a specific cut of meat—it's just a method of preparing a cut of meat by slowly braising it with liquid (like stock or wine) until it's juicy and tender.
What type of meat do you use for pot roast?
The following three cuts will all make a fine pot roast: Chuck: From the front portion of the animal. Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. Brisket: From the breast or lower chest with long strands of meat.