Julia Child's Ideal Beef Cut For Pot Roast Isn't Chuck Or Round

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Julia Child's Ideal Beef Cut For Pot Roast Isn't Chuck Or Round By Lottë Reford Nov. 1, 2025 2:39 pm EST

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Julia Child may be known as The French Chef, but she taught the U.S. how to cook. Decades later, her recipes are still beloved by many, although sometimes it's hard to ignore the fact that many of the classics were written in the '50s and '60s. One example of this? Child's recipe for "Boeuf a la Mode," which most Americans know as a pot roast. This in-depth recipe doesn't use the cuts you might expect. In fact, it might be hard to find some of Julia's unusual cuts of beef at a modern American butcher. The usual cuts of beef for this hearty meal include, chuck, round, and brisket, while Julia suggests rump, followed by sirloin,