Pot Roast Versus Oven Roast?

Alright, listen up. A "pot roast" is made from chuck and an oven roast "roast beef" is made from bottom round.

You can slow cook any meat and call it a pot roast, but only chuck is actually considered a pot roast. It has a high fat content which makes the meat peel apart after cooking. Other meats simply get tender, but the chuck shreds apart.

As for oven roast... That term is void. Anything can be cooked in the oven. The term is roast beef. This is the bottom round. Some may use a rump roast, but low and behold... Rump roast is a cut from the bottom round.

When cooking, a pot roast can be cooked throughout the day in a slow cooker. Roast beef should be cook in an oven around 275 at around 15 mins per pound... uncovered.

Chuck is from the shoulder. Bottom round is from the hind quarters.

Roast Versus Bake

A pot roast is braised in a small amount of liquid in a covered pan!. Beef Pot Roasts make comforting home-cooked roast beef meals with fork-tender well done beef. Pot Roasts are less tender but very flavourful. They are best cooked by 'moist heat' referred to as simmering or braising. You need a large heavy pot with a lid and a substantial amount of liquid in the pot. Oven Roasts provide a more restaurant-style roast beef experience - deliciously brown on the outside with a doneness that can be enjoyed from medium-rare to well done - however you like it! They are best cooked by 'dry heat', starting off with a brief oven-sear, followed by low-temperature roasting. You need a shallow roasting pan with a rack. No cover or liquid required

Pot roast and oven roast are really different. The oven roast you put on a rack in a roasting pan and cook at 350f or 180c for a couple of hours.You can also bake some potatoes and pumpkin to go with it and make gravy in the pan the roast was cooked in with flour and water and a dash of salt.

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One thing you have to remember with a crock pot is that it is a slow cooker so it will need some kind of fat to melt into your meat to tenderize it. If you are using something such as a sirloin roast in your crockpot, it may dry out as those cuts are traditionally pretty lean versus cheaper cuts such as rump roasts. Now I'm not suggesting that you go out and buy a roast that has a big ole hunk of fat on it, but look for a cut of meat that has plenty of marbling throughout. I have also found that drizzling some balsamic vinegar over my roasts not only gives it incredible flavor, but also act as a meat tenderizer due to it's acidic content. Best wishes!

Although both have basically the same ingredients, the pot roast (at least to me and all I have asked) is better. The pot roast is much more tender and juicy, where as the oven roast is a much more dry meat when done. That is just my opinion. You might inquire your question to an actual chef ( foodnetwork.com/ cookingtv.com... something as to that.

I feel that it's up to the chef, who and what he/she is cooking and who they're cooking for that makes a difference.

Keep on cookin' bro !!!

Pot roast is made using the tougher cuts of meat,though you can use any you like.Oven roasts are meant for rib roasts,topside & rump roasts etc & are the most tender & tasty of the two.