Pot roast is an American variation of the French dish, boeuf à la mode, that includes numerous influences from German and Jewish immigrants. Exact origins are difficult to find however, in an early cook book entitled: "The Yankee Cook Book" by Imogene Wolcott, the author publishes a recipe for Pot Roast that includes raisins along with the traditional ingredients.
French immigrants to the United States are known for a cooking method called à l'étouffeé for tenderizing meats. Their influence through New Hampshire and Maine can be seen as reasonable evidence for this origin. Later immigrants from Germany to Pennsylvania and the Mid West would create sauerbraten and marinated roasts, larded and slow cooked for taste and tenderness. In New Orleans, Daube was a popular dish. Jewish immigrants would bring in adaptations from Hungary, Austria and Russia.
- James Beard (28 February 2009). James Beard's American Cookery. Little, Brown. pp. 698–671. ISBN 978-0-316-06981-6.
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