Pot roast: Difference between revisions
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'''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 and a little water, and often root vegetables, cooks over a low flame or in a medium oven. |
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{{beefbox |
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|name=Beef Cuts |
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|image=BeefCutChuck.png |
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|caption= |
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|beefcut=Chuck |
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|steaktype=Pot roast |
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|footnotes= |
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}} |
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{{cookbook}} |
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Pot roast may also mean the specific recipe or meal produced by this method. |
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Chuck steak, [[blade steak]], 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]]. |
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Pot roast is often served with [[carrot]]s and/or [[potato]]es simmered in the cooking liquid, though less orthodox vegetable preparations are known ([[Alton Brown]] introduces one such preparation in the ''[[Good Eats]]'' episode "A Chuck for Chuck"). |
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==External links== |
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* [http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15691,00.html Good Eats Pot Roast] from [[Alton Brown]] |
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==See also== |
==See also== |
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*[[Pot roast (beef)|Beef pot roast]] |
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*[[Lancashire hotpot]] |
*[[Lancashire hotpot]] |
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==References== |
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[[Category:Beef]] |
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*[http://www.netcomuk.co.uk/~media/potr.htm Pot Roast] |
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[[Category:Cuts of beef]] |
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*[[OED]] |
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[[Category:Cooking techniques]] |
[[Category:Cooking techniques]] |
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[[pt:Estufado]] |
[[pt:Estufado]] |
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[[he:צלי קדירה]] |
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Revision as of 13:56, 2 August 2007
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 and a little water, and often root vegetables, cooks over a low flame or in a medium oven.
Pot roast may also mean the specific recipe or meal produced by this method.
A meat associated with it is beef, prepared, for example, by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking it in an acidulated liquid in a covered dish.