We prefer to use chuck roast for pot roast as it is relatively inexpensive and has lots of marbling, which results in tender and juicy beef and flavorful gravy. As pot roast is typically cooked low and slow, you can use almost any type of tough beef. Common substitutes include rump roast or round roast. You can even substitute brisket. (You may also want to check out this sous vide brisket recipe!)