Originally Posted by Bob in St. Louis
Is the term "pot roast" and "chuck roast" the same cut of meat?
Typically, but as Guerry said, "pot roast" doesn't HAVE to be chuck roast.
We almost always use "chuck roast" when we do crock pot "pot roast" with taters, carrots and the like. That's also what my Dad always does.
Basically, I find that chuck roasts will dry out pretty easy, which is why many foil or pan with some moisture.
The BEST pulled chuck/beef that I ever had was done using the Peppered Stout Beef recipe. Here's a thread I put up about it. UNBELIEVABLE!