Pot roasts are testaments to the magical power of slow cooking. Give even the most tough and inedible parts of a cow a multi-hour steam in a closed pot in the oven, and watch it emerge tender and ...

Note: Bottom round roast is perfect for slicing. Brisket or chuck roast is better for shredded meat and can be used instead.

Think: chuck roast and bottom round. It is typically a mix (which is why it isn't labeled as a particular cut) and packaged already in pieces. It needs to be cooked low and slow, so that tissue ...