Originally Posted by Liz53

Any kind of shoulder roast is good for pot roast. Beef shoulder = chuck roast. Pork shoulder = Boston butt. Lamb shoulder = delicious. I add tons of veggies (which contain plenty of water), so I add no more than a cup of liquid (usually 1/2 broth + 1/2 wine) to my typical pot roast. As long as I cook it 3+ hours (on very low heat) it is fall-off-the-bone tender.

It seems there are many ways to skin a pot roast.