When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on cooking time.
Admittedly, pot roast is not a particularly beautiful dish. But when done well, it is a delicious dish — flavorful, succulent, rich and comforting.