Tips for pot roast?

Yes, kind of like hanger steak here in the US. There's only one per cow, and they're snatched up. The kind lady at my CSA saves it for me when they butcher. When I go to France this year, I'm going on an all-out search for cheeks. I'm determined! :)

I don't know for sure about France, as I lived in Belgium. The butchers there didn't routinely keep them in stock, but could get them for you with a few day's request. Most stores and butchers get their beef as hanging sides, sans head- which is part of the reason why. The cheeks are popular in restaurants, and there are also only two cheeks per animal as well. It's more of a specialty cut, and the restaurants have a tendency to snap up most of the supply. The same goes for getting it in Britain as well. Boy, now I miss life in both places. Best advice is to get to know your local butcher, though. That's the real secret to great cuts of meat.

Lori, that's so funny you mention cheeks. I've tried and tried to find either beef or pork cheeks to braise when in France, and just can't. I've enjoyed them so many times in restaurants while there, it's very frustrating.

I've gotten to wondering if they're so popular, that they're gone by the time I search for them. I've jotted down your other suggestions to keep, so thanks!

The cut you are looking for in Britain is usually referred to as either chuck, or braising roast/steak. In France, you want a basse cote or collier. In both countries you can also get beef cheek, called plat du joue in France. Or you can get shoulder roasts- and I'm sorry but I've forgotten what the French call that. However, in both countries if you explain to the butcher that you wish to braise or pot roast the cut, they will generally fix you up with the proper cut. Good luck!

Hailey, that can be really difficult. I spend a lot of time in France, and can't for the life of me figure out French meat cuts. It'll happen for you! :)

Thank you everybody! I think the culprit might be the cut as you have pointed out, I recently moved to the UK and the names for some cuts are different and I've probably been selecting the wrong ones!

To add on to Lori's reply, I have a friend who insists on using really good cuts of beef for her pot roast, and always laments how tough they are. I canNOT convince her to use a chuck roast. It really does make all the difference.

The cut of beef you choose for pot roasting is also important. Chuck or shoulder cuts are best, because they have the fat and connective tissue which will keep the meat moist and tender. While other cuts can work- like a brisket or bottom round, they need more care to stay moist and tender. Pork roasts by nature will generally always have enough fat to keep them moist, which is why you likely don't have the same troubles with them. If you have been picking something other than those I mentioned, that's likely the source of the trouble.

Try my Sunday Pot Roast Supper recipe. It always comes out fork tender. I normally cannot stand horseradish but in this recipe you would never guess it would give such an amazing flavor and your house will smell great too!
No liquid, do not open the lid during roasting. Good luck!
BerryBaby💐