Pot roast

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Beef Cuts
BeefCutChuck.png
Beef cut: Chuck
Steak type: Pot roast
"Yankee style" pot roast with root vegetables

Pot roast is very much the same as braised beef but the difference is Pot roasting is done in butter but Braised beef is done in a different liquid. Pot roast is typically made by browning a roast-sized piece of beef to induce a Maillard reaction, then slow-cooking in or over liquid in a covered dish.

Tougher cuts such as chuck steak, Boneless chuck roast, and 7-bone pot roast are popular joints of this technique. While they are unsuitable for oven roasting due to the toughness of the fibers, they become tender and flavorsome after slow braising. As with all braises, slow cooking tenderizes, while the liquid exchanges its flavor with that of the beef, resulting in tender, succulent meat.

Pot roast in North America is often served with carrots and/or potatoes as well as other vegetables such as onions simmered in the cooking liquid.

Sauerbraten is a popular variety of pot roast in Germany.

See also[edit]