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Beef Shoulder Pot Roast is cut from the bottom of the Chuck area. The meat here is normally cut into two.

The first, with a round bone in it, is sold as an "Arm Roast." The back, boneless section is what is sold as the Beef Shoulder (Pot) Roast.

The meat is very flavourful, but needs cooking with moist heat.

Also called:

Other entries for:

Pot Roasts
Arm Pot Roast, Beef Shoulder Pot Roast, Bolar Blade Pot Roast, Bottom Round Pot Roast, Chuck 7-Bone Pot Roast, Chuck Blade Pot Roast, Chuck Cross Rib Pot Roast, Round Tip Pot Roast, Rump Pot Roast, Sirloin Ball Tip Pot Roast, Top Blade Pot Roast, Top Round Pot Roast, Under Blade Pot Roast

Other entries for:

Beef Chuck
Beef Ribs, Chuck Roast, Chuck Steak, Pot Roasts

Other entries for:

Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Rib, Beef Roasts, Beef Round, Beef Shank, Beef Short Loin, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Cube Steak, Ground Beef, Kobe Beef, London Broil, Minute Steak, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Salisbury Steak, Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for:

Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Veal, Venison, Yak