Any tough cut of beef will work great. Pot roast cooks at a low temperature for a very long period of time, which breaks down all the connective tissue and makes for meltingly tender meat. Here are some good options: - Chuck roast: My first choice is always a nice chuck roast. It comes from the front portion of the animal. Look for any roast with the word chuck in it. - Brisket: Brisket also from the front of the animal, specifically the chest. It has long strands of meat so cutting it against the grain is best for more tender meat. - Rump Roast/Bottom Round: These are great options if you can't find anything else. They don't have quite the marbling of a chuck but they still work.