tag:blogger.com,1999:blog-1335582390674958790.post5265108120871032189..comments2023-08-29T03:49:01.075-07:00Comments on Not Leftovers Again!: Sunday Pot RoastHollyhttp://www.blogger.com/profile/15711618356067579443noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1335582390674958790.post-28599107464995057052011-01-09T17:04:16.736-08:002011-01-09T17:04:16.736-08:00The cheaper cuts are great for pot roast. Chuck an...The cheaper cuts are great for pot roast. Chuck and shoulder roasts are tough, but very flavorful and will shred due to the marbleization of fat in the cuts. Eye of round or sirloin have less marbleization and will slice better.<br /> Asking the butcher at the store is also a good idea. (I'm not an expert!)<br /> Either way, letting it sit for a few minutes is important before slicing. I've even had luck slicing the chuck roast (like for sandwiches) if I let it cool completely first.Hollyhttps://www.blogger.com/profile/15711618356067579443noreply@blogger.comtag:blogger.com,1999:blog-1335582390674958790.post-39199633883484609822011-01-09T12:33:52.460-08:002011-01-09T12:33:52.460-08:00What are the different kinds of roasts? Which is ...What are the different kinds of roasts? Which is the cut that you should be able to slice versus falling apart and shredding?davitahttps://www.blogger.com/profile/14312032036319180896noreply@blogger.com