Pot Roast

The closest cut of meat I have found to pot roast — however, it is not
pot roast — is chambarete de res sin hueso, which is the upper part of
the hind leg of beef. I slow cook it and it’s as tender as can be,
great flavor. I add chayote, onion, garlic and carrot, which renders a
heck of a tasty “caldo” (broth) for making gravy, au jus or soup stock.  (Thank you “wabisabiman” !)