overwhelmed with pot roast options
Having spent my teens and 20s as a vegetarian, I missed out on a lot of basic meat knowledge. Now I'm back in omnivore-land, I am armed with a Crock Pot, and I want a pot roast.
My question: researching cuts of beef suitable for slow-cook pot roasting has left me overwhelmed. Chuck? Blade? Rump? Bottom? I'm looking for something fairly healthy/not fatty, or at least easily trimmable, and almost more importantly, it'd be great to know which options are interchangeable in case something's on sale. Like, I've seen recipes that call for chuck roast -- is there something that's very similar if chuck is overpriced at my little market?
Oh, and size is no issue. I also want leftover pot roast. Thanks, Serious Meat-ers!
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