The difference between chuck roast and pot roast is that chuck roast is a specific cut of beef, whereas pot roast is a method of slowly cooking meat to make it tender.

Chuck roast comes from the shoulder of a steer and is flavorful but tough. It’s best suited to slow braising for a long time to break down the fat and connective tissue.

Pot roast is a style of cooking meat, not a cut of meat itself. It involves slowly braising a cut of meat like chuck roast, brisket, roast round, pork, or lamb.

Using a Dutch oven, slow cooker, or pressure cooker can help to speed things along. All you need is tough meat that’s suited to long, slow cooking and a liquid in which to cook.

Pot roast is great with veggies like onions, carrots, celery, potatoes, or parsnips. Thyme and rosemary add flavor but delicate herbs like parsley should be added at the end.