Cuts of beef on a counter.
The Cut Of Beef To Avoid When Making Pot Roast
By C.A. Pinkham
While there are many cuts of beef that you can use to make a great pot roast, there are some you want to avoid, and skirt steak is chief among them.
Even though skirt steak is tough and has good marbling — qualities you want in your pot roast beef — it just doesn't do well with low and slow heat.
Skirt steak requires high heat and short cooking times, lest it be under or overcooked, and that's not something you can do in a slow cooker.
Instead of skirt steak (or flank and hanger steak), you want a cut with a lot of connective tissue that responds well to low and slow heat, resulting in tender, delectable beef.