Sometimes known as a California cut roast, chuck bottom roast or under-cut roast, the under blade pot roast is an affordable cut of beef. However, with chuck being a cheaper cut of beef, it can become tough if not cooked properly. Knowing how to cook an under blade pot roast gives you the ability to make even the lowest-quality cut of chuck taste like a decadent beef feast. The key to this is being patient while slow-cooking the cut.

Things You'll Need

Place the under blade chuck roast into the roasting pan. A 2 lb. roast will fit in a 9 by 9 inch roasting pan.

Place the whole carrots and potatoes into the roasting pan, surrounding the roast.

Pat the outer surface with the crushed sea salt. This helps seal in moisture while the roast bakes. It promotes tenderness and moisture.

Cover the pan with its lid and place it in the oven. Set the temperature to 375 degrees Fahrenheit. A 2 lb. roast will bake for three hours.

Remove the roast from the oven. Let it rest for 10 minutes. Slice it in thin slices and serve with your choice of side dishes.

References and Resources

The Cook's Thesaurus: Beef Chuck Cuts