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Chuck roast and bottom round are both cuts of beef, but they come from different parts of the cow. Chuck roast is cut from the shoulder area, making it more marbled and flavorful, ideal for slow cooking methods like braising. In contrast, bottom round comes from the rear leg and tends to be leaner with less fat, making it better suited for roasting or slicing. Overall, chuck roast offers more tenderness and richness, while bottom round is firmer and requires careful cooking to avoid toughness.

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