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Pot roast is a braised beef
Beef

Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Australia, European cuisine and the Americas, and is also important in Africa, East Asia, and Southeast Asia....
 dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut
Chuck steak

Chuck steak is a cut of beef and is part of the primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak"....
) to induce a Maillard reaction
Maillard reaction

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning....
, then slow-cooking in an acidulated liquid
Acidulated water

Acidulated water is water where some sort of acid is added?often lemon juice, Lime juice, or vinegar?to prevent fruits or vegetables from browning so as to maintain a visual purity....
 in a covered dish.

Boneless chuck roast and 7-bone pot roast are recommended, as they are inexpensive, yet become 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.






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Pot roast is a braised beef
Beef

Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Australia, European cuisine and the Americas, and is also important in Africa, East Asia, and Southeast Asia....
 dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut
Chuck steak

Chuck steak is a cut of beef and is part of the primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak"....
) to induce a Maillard reaction
Maillard reaction

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning....
, then slow-cooking in an acidulated liquid
Acidulated water

Acidulated water is water where some sort of acid is added?often lemon juice, Lime juice, or vinegar?to prevent fruits or vegetables from browning so as to maintain a visual purity....
 in a covered dish.

Boneless chuck roast and 7-bone pot roast are recommended, as they are inexpensive, yet become 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
Gravy

Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. It is a smooth, non-chunky liquid. Ready-made bouillon cube and powders can be used as a substitute for natural meat or vegetable extracts....
.

Pot roast is often served with carrot
Carrot

The carrot is a root vegetable, usually orange or white, or red-white blend in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot....
s and/or potato
Potato

The potato is a starchy, tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae family. The word potato may refer to the plant itself as well....
es simmered in the cooking liquid.

External links

  • from About.com
  • from Sara Moulton
    Sara Moulton

    Sara Moulton is the executive chef of Gourmet magazine and a cookbook author. She was the host of the cooking shows Sara's Secrets and Cooking Live during the early days of the Food Network in the mid-1990s....
  • from Alton Brown
    Alton Brown

    Alton Crawford Walter Brown is an American food personality, cinematographer, author, aircraft pilot, and actor. He is the creator and host of the Food Network television show Good Eats and the miniseries Feasting on Asphalt and Feasting on Waves, and he is the main commentator on Iron Chef America....


See also

  • Lancashire hotpot
    Lancashire Hotpot

    Lancashire hotpot is a culinary dish consisting essentially of Lamb and mutton, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat....