If you're wondering how to make the most perfect and best classic pot roast, it all starts with the beef. The cut you choose determines the texture and even the flavor!u003cbr/u003eFor all the answers I go to the Beef Checkoff's website u003ca href=u0022https://www.beefitswhatsfordinner.com/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eBeef It's What's For Dinneru003c/au003e. The checkoff chef Dave Zino used to come into u003ca href=u0022https://tarateaspoon.com/about/u0022u003eour test kitchen at the magazineu003c/au003e and talk to the editors about new cuts, how to use different cuts, steaks and roasts, and tell us anything new in the beef industry. It was great education!u003cbr/u003eI still go to the website to check on cuts, the names, and remind myself of those I haven't used in a while!u003cbr/u003eu003cstrongu003eFor this particular dutch oven pot roast recipe, I recommend buying a chuck or round roast.u003c/strongu003e