Pot roast is a large cut of meat slow-roasted with vegetables, typically served in slabs alongside plated veggies, cooked until fork tender over several hours.
Beef stew involves pre-cut bite-sized cubes of meat simmered with vegetables, showcasing a brothier texture, making it easier to serve in single servings.
Chuck roast is favored for both pot roast and beef stew due to its toughness and fat marbling, ensuring a hearty, flavorful meal after slow cooking.
The distinction lies in presentation and preparation: pot roast features larger meat slabs, while beef stew consists of smaller meat cubes cooked in broth.
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