So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is labeled, it looks like this left picture here:
Lately, I keep buying beef that turns out to so full of fat (even from different super markets) it is just disgusting. I normally would cook this beef in a slow cooker after briefly browning it in a cast iron skillet, and since almost no fat is rendered out, it would end up like eating a stick of butter (nothing about it tasted like beef).
Questions seeking Seasoned Advice: Are stew beef cuts not meant to be used in stews/pot roasts? If not then what is the ideal cut for pot roasts? Or is the super market selling bad beef?