Beef Shoulder Pot Roast

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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.

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Also called:
Rindfleisch Schulter Roastbeef (Lende) (German)
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