The cut of meat that you use for your pot roast is critical. Because of the longer cooking time, pot roast is a great dish for leaner, larger, more affordable cuts. Beef pot roast is the most common, and there are four cuts that make the best final product.

Chuck roast comes from the shoulder of the cow and has plenty of fat. Fat equals flavor and keeps the meat moist during longer cooking times. It has a rich, beefy taste and comes out tender every time.

The brisket is located on the front of the cow and comes with plenty of connective tissue and tendons. Simmering it breaks this tissue down and releases collagen, making it a flavorful and tender pot roast. Brisket is common in barbecue and traditional Jewish braised dishes.

Round roast and bottom round roast, both from the cow’s hind leg, are leaner cuts that require long cooking with plenty of liquid to stay tender. These two require careful monitoring of liquid levels to ensure that they do not dry out.

If you want to try a different type of meat altogether, pork shoulder, also known as pork butt or Boston butt, is a great alternative. It has marbling and plenty of fat and connective tissue to keep it tender and delicious in a slow cooker.