"If you are worried about making the perfect pot roast, there aren't too many questions about meat (or any other ingredient) that can't be answered by Alex Guarnaschelli. The chef, restauranteur, and Food Network host has spent her entire career immersed in the culinary world, from having a cookbook editor mother to working at a three-Michelin-star restaurant. But above all else, what she really loves is classic comfort food, the subject of one of her best-selling cookbooks."
"Cooking on " Live With Kelly And Ryan" a couple years back, Guarnaschelli dished about her preferred cuts of beef for pot roast. She had a chuck roast ready to go for the recipe, and when asked by host Ryan Seacrest why that was her choice, she said the "load-bearing" cuts of beef like chuck are both affordable and full of beefy flavor."
"That load-bearing comment isn't just talk either, it's the reason those three unique cuts all work in the same recipe. The chuck is from the cow's shoulder, the brisket is from the chest, and the round is from the rear above the cow's hind legs. These are all flavorful because areas of the cow that do a lot of work carrying weight end up developing a lot of connective tissue and muscle fibers."
Alex Guarnaschelli favors chuck, brisket, and top round for pot roast because they are affordable and intensely beefy. These cuts are taken from the cow's shoulder, chest, and rear above the hind legs. Those areas do heavy work and therefore develop abundant connective tissue and muscle fibers. The connective tissue contains collagen, which rapidly breaks down at temperatures above 160 degrees Fahrenheit. The collagen breakdown requires prolonged, low-temperature cooking over hours, transforming tough, economical cuts into tender, flavorful pot roast.
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