Pot roast
Pot roast
Pot roast (/pɒt roʊst/) is a term in cooking, particularly in the cuisine of the United States, describing a method of slow cooking large pieces of meat by braising in a covered pot.
Etymology
The term "pot roast" is derived from the cooking method of the same name. "Pot" refers to the cooking vessel used, while "roast" refers to the large cut of meat used for this cooking method. The term has been in use since the late 19th century.
Cooking method
Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut), then slow-cooking in or over liquid in a covered dish. The result is tender, flavorful meat and a rich gravy that can be served with potatoes and carrots, which are often cooked in the same pot.
Variations
There are many variations of pot roast, including versions that use pork or lamb instead of beef. The cooking liquid used can also vary, with some recipes calling for wine, beer, or broth. Some versions also include vegetables other than potatoes and carrots, such as onions, celery, or mushrooms.
Related terms
- Braising: A cooking method that involves searing food at a high temperature, then cooking it in a covered pot at a lower temperature.
- Roast: A large cut of meat cooked by roasting.
- Chuck: A cut of beef often used for pot roast.
- Gravy: A sauce made from the juices of cooked meat, often served with pot roast.
External links
- Medical encyclopedia article on Pot roast
- Wikipedia's article - Pot roast
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