Like some else said, pot roast just falls apart, cooked in a pot on the stove, in a pressure cooker or crock pot. ie the aforementioned 7 bone or 7 blade roast. Roast beef is that roast that is sliced.

Slice ??? my wife’s pot roast just falls apart!! 

As it should![8D]

I just cooked a fantastic round bone pot roast (arm roast, or chuck roast) yesterday.  I still do it the old-fashioned way my mother taught me — wipe down the meat, salt and pepper, then brown the roast in a little shortenng in the dutch oven on the stove top, then pour off excess fat, add water (to go about 2/3 the way up on the meat), cover, and cook at 350 degrees for a couple of hours. Then add parboiled potatoes and carrots to the dutch oven, putting the meat on top of the vegetables, adding the water from the parboiled vegetables to get the water level back up to about 2/3 the way up the meat, cover, and cook for another hour and half (or more). 

And then the meat basically falls apart.

I know a lot of people will consider this too plain, but I love it.   It’s hard to get round bone roasts from a regular grocery store these days.  We got this one from a local farmer who was selling beef and pork at our local farmer’s market.  It was fantastic — tremendous flavor; no spices, tomatoes, herbs,  onions, etc., necessary — at least as far as I’m concerned.   And I love to eat the hunk of marrow out of the bone.

 
Sounds, great!

Twinwillow: What is a “7 bone roast” – I mean where n the cow is it located?

Cheers, John 

 
John, others here should be of more help than me on this one but basically, it’s called a 7 bone because thats kind of the shape of the bone still in the roast. And, I believe it’s from the chuck. It’s always been considered the best cut to use for pot roast. Today, there aren’t real “butchers” in the large supermarkets. They all get their large cuts pre-trimmed, butchered, and pre-packed at a meat processing facility that provides the supermarket’s meat department. But, if you have a real butcher shop where you live, seek them out and have them do a large 7 bone in chuck roast. Thankfully we still have (only) a few left in Dallas, 

Twinwillow: What is a “7 bone roast” – I mean where n the cow is it located?
 
Cheers, John 

I just cooked a fantastic round bone pot roast (arm roast, or chuck roast) yesterday.  I still do it the old-fashioned way my mother taught me — wipe down the meat, salt and pepper, then brown the roast in a little shortenng in the dutch oven on the stove top, then pour off excess fat, add water (to go about 2/3 the way up on the meat), cover, and cook at 350 degrees for a couple of hours. Then add parboiled potatoes and carrots to the dutch oven, putting the meat on top of the vegetables, adding the water from the parboiled vegetables to get the water level back up to about 2/3 the way up the meat, cover, and cook for another hour and half (or more). 
 
And then the meat basically falls apart.
 
I know a lot of people will consider this too plain, but I love it.   It’s hard to get round bone roasts from a regular grocery store these days.  We got this one from a local farmer who was selling beef and pork at our local farmer’s market.  It was fantastic — tremendous flavor; no spices, tomatoes, herbs,  onions, etc., necessary — at least as far as I’m concerned.   And I love to eat the hunk of marrow out of the bone.
 
 

Slice ??? my wife’s pot roast just falls apart!!   I like med rare, but the “dog” meat Harvey’s sells an’t worth it and can be used to resole shoes.  ….. Can you send me some of the bottom round at $1.69/ lb??   Bottom (USDA cutter pack-dog meat) round is closer to $6/lb here and brisket just when from $1.69 to $2.49/lb.

I use rump roast, and I never slice the meat till after it’s done, and has rested for a few minutes.

For those of us who make pot roasts: my technique has always been to take the roast out of the pot after about 75-80% of the cooking time, slicing it, putting the slices back in the gravy (depending on the gravy texture I want, often putting  stick blender to it before replacing the meat), and finish cooking it. I notice that restaurants usually slice the meat upon serving, putting the gravy over the meat. What method(s) do you use (note that I use rump or bottom round for pot roasts; I use shoulder for stews, and briskets are for the smoker).

Bart

 
Re: Brisket ~ I use an old Jewish Russian recipe that my mother always used to make a pot roasted/braised brisket. She fried (lots of) onions and garlic (in Crisco) and browned the brisket (rubbed with paprika) and then added about a cup to a cup and a half of (Heinz) KETCHUP with carrots and potatoes and slow cooked it on the stove (I put it in a 250R oven) for about 4 hours. No other liquid! The ketchup makes a large amount of incredible tasting gravy.[:p]

Personally, I would never slice or cut into meat until at least up to 20-30 minutes (depending on weight) after it’s been fully cooked.
And, depending on what type of gravy I’m doing, I might strain the veggies and reduce the gravy to make it thicker. Adding them and fresh chopped parsley to the finished dish over the gravy. Sometime I like to add a Beurre Manie’ to the gravy to thicken it.
And although I’ll always braise my roast with garlic and onion, I’ll only add carrot and potato about an hour before the meat is done. That keeps them fresh and the carrot retains it’s vibrant colour.
 
I like to use a “7 bone” roast when I can find a butcher who still sells them or, a shoulder for pot roasting.

For those of us who make pot roasts: my technique has always been to take the roast out of the pot after about 75-80% of the cooking time, slicing it, putting the slices back in the gravy (depending on the gravy texture I want, often putting  stick blender to it before replacing the meat), and finish cooking it. I notice that restaurants usually slice the meat upon serving, putting the gravy over the meat. What method(s) do you use (note that I use rump or bottom round for pot roasts; I use shoulder for stews, and briskets are for the smoker).

Bart

Unique method, sounds good, in as much as there is so little juice in a pot roast.

I love my smoked BBQ brisket as well, Bill.