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Home » Meat » Beef » Beef Chuck » Beef Shoulder Pot Roast

Beef Shoulder Pot Roast

Beef Shoulder Pot Roast is cut from the bottom of the Chuck area. The meat here is normally cut into two.

The first, with a round bone in it, is sold as an “Arm Roast.” The back, boneless section is what is sold as the Beef Shoulder (Pot) Roast.

The meat is very flavourful, but needs cooking with moist heat.

Other names

AKA: Beef Chuck Shoulder Pot Roast, Beef Shoulder Roast, Boneless English Roast, Center Shoulder Roast, Chuck Shoulder Roast, Clod Roast, Country Style Beef Ribs, Cross Rib Roast Boneless, Honey Cut Roast
German: Rindfleisch Schulter Roastbeef (Lende)

This page first published: Feb 14, 2004 · Updated: Jun 11, 2018.

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Tagged With: Pot Roasts

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