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It has been suggested that this article or section be merged into Pot roast. (Discuss) |
| Beef Cuts | |
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| Beef cut: | Chuck |
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| Steak type: | Pot roast |
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. Adding spices when cooking enhances the flavor. garlic and ginger work well
[edit] External links
- Easy Pot Roast from About.com
- Classical Pot Roast from Sara Moulton
- Good Eats Pot Roast from Alton Brown