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I had a request from a Dr. Gourmet fan for a pot roast recipe, and in the same week I was watching Jacques Pepin and Julia Child make pot roast on their lovely show. Most recipes call for shoulder or chuck, but Jacques was using bottom round and I was so happy because that's what I've always used. It is a little leaner, so it has fewer calories than a traditional cut used for pot roast, but I think it's more flavorful. There's the same amount of marbling in the beef, but it is easier to trim the excess fat from the bottom round.
Here's the detailed recipe for Pot Roast. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.