Jeff,
I’ve always seen the chuck roast spelled out that way at our grocery stores (3 lb. chuck shoulder roast, or chuck roast, or 7-bone chuck roast) but after researching on the ‘net, I’ve found English roast is a chuck roast. (Learned something new, cool!) :) So, absolutely, since English roast=Chuck Roast, it’s a great cut of meat for the crockpot. I still maintain that the 7-bone chuck roast is the best cut to use for the crockpot pot roast, though. :)
A couple years ago, I got a cut of meat that had the word English in it, can’t quite recall the exact words on that beef package, LOL, but the butcher assured me it would work for a pot roast. I cooked it on the stovetop in my Dutch oven using my tried and true pot roast recipe and it was awful. Used 3 cups of liquid, too. Very disappointing.
I will say that my experience with crockpot cooking is that generally you don’t want to add a ton of liquid (unlike stovetop, Dutch oven cooking)....this, coming from someone who years ago added too much liquid while changing up a crockpot recipe...LOL. :)
Jeff, thanks for alerting me to the definition of an English roast. :) Do you do your English roast in the crockpot?
I’ve seen “English Cut” roast defined as a cross rib roast, and yes, we use a crock pot, but sometimes we just use the same electric frying pan that we brown it in.
Maybe you just got a particularly tough cut of meat? If that’s the case, serving it by cutting it diagonally across the grain in quarter inch thick strips would save the day-it would seem tender and easily chewed. It also makes a nice presentation having several thin slices with sauce drizzled across them on your plate
We most often use a “London Broil”, which is a flank steak, but we pot roast it and it comes our great. London Broil goes on sale all the time for under two dollars.
For decades we would use onion soup mix in the pot roast, but Mrs. Chandler has gotten a lot fancier with her cooking lately, and uses broth with dark wine such as a merlot or sirah. WOW! The sauce is amazing, and we have the rest of the wine with the meal.
My mother-in-law, God rest her soul, used to pressure cook 7-bone chuck roasts, and I agree it most definitely tasted the best of all and was as tender as could be. It would produce a wonderful glaze which coated the potatoes, onions, and carrots. Unfortunately, I’m the only one who likes the fatty bits in the roast; everyone else goes for lean meat.
I’m getting hungry.