A pot roast is a beef roast that is a tougher cut from primal known as the chuck clod. Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.
This item is derived from Item No. 114 and shall consist of the large muscle system of the thick end of the Shoulder (M. triceps brachii long head, M. triceps brachii lateral head and may consist of the M. triceps brachii medial head and M. tensor fascia antibrachii). This item is commonly referred to as the “Clod Heart or Shoulder Center”