Pot roast: Difference between revisions
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[[File:Seasoned_Pot_Roast.jpg#file|thumb|left|Pot roast]] |
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[[File:Potroast.JPG#file|thumb|left|Pot roast with root vegetables]] |
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Revision as of 20:16, 19 April 2011
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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), then slow-cooking in liquid in a covered dish.
Boneless chuck roast and 7-bone pot roast are popular joints of this technique; unsuitable for roasting due to the toughness of the fibers, they become tender and flavorsome after slow braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy.
Pot roast in North America (also known as "Yankee pot roast") [1] 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.
