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Search Results - Pot roast (beef)

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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.

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Showing 1 to 2 of 2 Articles matching 'Pot roast (beef)' in related articles.
Pages: 1

1. Family and Comfort
August 11, 2008

Family and Comfort By Liz Gilbert So, I'm a big fan of pot roast. I love the smell that fills the house all afternoon as it cooks. I love how tender the meat is, how easy you can tear it apart with just a fork. And I love sitting down with my family on a Sunday evening to a real family dinner. It's true, that pot roast is one of the best comfort foods. Usually about once a month, my family all tries to get together and eat a nice, Sunday supper. After church, I pull out our dutch oven, and start the meat. A few hours later, my sister and her family are over, and my husband has gon... (read more)

Author: Liz Gilbert

2. Simplest Pot Roast Ever
March 04, 2008

Pot roasts of generations past are not as forgotten as you may think. With just a few minutes prep time and the simplest pot roast recipe ever you will be well on your way to a terrific pot roast supper. Pot roasts are inexpensive cuts beef legs or beef shoulder that when slow cooked with fresh vegetables turns into a delightful home cooked meal. For many cooks who have never tried cooking a pot roast they may feel a bit intimidated at first. But in reality pot roasts are easy and make for a wonderful nutritious home cooked meal. Because the leg and shoulder cuts are well marble... (read more)

Author: Shauna Hanus

Pages: 1


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