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|Steak type:||Pot roast|
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.
Sauerbraten is a popular variety of pot roast in Germany.
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