Pot roast, the joy of Yankees everywhere, is of course that stringy beef that comes from a shoulder roast, a chuck roast, or cross rib roast, all originating from the front part of the cow. It takes a slow, moist roast very well and falls tenderly apart as soon as you remove it from its broth.
Roast Beef has a steak like texture and will stand firmer when sliced and comes from cuts like round sirloin tip, eye of round and London broil - all butchered from the back part of the animal.