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Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish.

Boneless Chuck Roast, and 7-Bone pot roast are recommended, as they are very inexpensive, yet become very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy.

Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid.

External links

Classical Pot Roast from Sara Moulton
Good Eats Pot Roast from Alton Brown

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+{{beefbox
-'''Pot roasting''' is a method of slowly cooking meat in a covered pot. It produces moist meat, making it ideal for older and/or less-expensive cuts; because the method does not require an [[oven]], it may prove an economical option for those of limited means. The pot with meat (usually [[beef]]) and a little water, and often [[root vegetable]]s, cooks over a low flame or in a medium oven.
+|name=Beef Cuts
+|image=BeefCutChuck.png
+|caption=
+|beefcut=Chuck
+|steaktype=Pot roast
+|footnotes=
+}}
+{{cookbook}}
+'''Pot roast''' is a [[braise]]d [[beef]] dish.  Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher [[Chuck steak|chuck cut]]) to induce a [[Maillard reaction]], then slow-cooking in an [[Acidulated water|acidulated liquid ]] in a covered dish.
+Boneless Chuck Roast, and [[7-Bone pot roast]] are recommended, as they are very inexpensive, yet become very tender after braising. As with all braises, the slow cooking [[tenderize]]s the tough meat, while the liquid exchanges its flavor with that of the beef.  The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to [[gravy]].
-Pot roast may also mean the specific recipe or meal produced by this method.
+Pot roast is often served with [[carrot]]s and/or [[potato]]es simmered in the cooking liquid.
-The meat most closely associated with this style, beef, is prepared by browning a roast-sized piece of beef (taken from the tougher [[Chuck steak|chuck cut]]) to induce a [[Maillard reaction]], then slow-cooking it in an acidulated liquid in a covered dish.
+==External links==
+* [http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_127,00.html Classical Pot Roast] from [[Sara Moulton]]
+* [http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15691,00.html Good Eats Pot Roast] from [[Alton Brown]]
 ==See also==
-*[[Pot roast (beef)]]
 *[[Lancashire hotpot]]
+[[Category:Beef]]
-==References==
+[[Category:Cuts of beef]]
-*[http://www.netcomuk.co.uk/~media/potr.htm Pot Roast]
-*[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_127,00.html American Pot Roast recipe]
-*[[OED]]
 [[Category:Cooking techniques]]
 [[pt:Estufado]]
-[[he:צלי קדירה]]