Pro tip: bone-in vs boneless chuck roast for pot roast

I used to always grab boneless chuck roast because it seemed easier. But after 3 tries getting dry, stringy meat in my slow cooker, I switched to bone-in and it was night and day. The bone adds so much flavor and keeps it juicy even on a 10-hour cook. Has anyone else noticed the difference or am I just bad at picking meat?

2 comments

2 Comments

aaron1974d ago

Learned that lesson the hard way when my slow cooker lid shattered mid-cook.

the_river4d ago

Three packs of chuck roast from three different stores and you're calling it a scientific study? I've done bone-in and boneless a dozen times each and honestly I can't tell the difference once it's been braised for 6 hours. The connective tissue breaks down the same way either way. You probably just got unlucky with a couple tough cuts or your slow cooker runs hotter than you think. I've had bone-in roasts come out dry too when the collagen didn't have time to render properly. It's meat, not rocket science.