Beef roasts come in several different types, from areas all over a side of beef. Choosing just the right one for a dinner or gathering can be a little confusing.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot.
Chuck Roast – tender, falls apart when finished and easily shredded; Round Roast (bottom round, top round) – lean and easy to slice; Beef.
Also Known As: Bottom Round Oven Roast; Bottom Round Pot Roast; Bottom Roast derived from the Bottom Round Flat, also known as an Outside Round.
When pot roast, stew, or a hearty roast beef is on the menu, the success of your meal starts with the cut of beef you buy at the grocery store.