Pot roasting is a method of slowly cooking meat in a covered pot. It produces moist meat, making it ideal for older and/or less-expensive cuts; because the method does not require an oven, it may prove an economical option for those of limited means. The pot with meat (usually beef) and a little water, and often root vegetables, cooks over a low flame or in a medium oven.
Pot roast may also mean the specific recipe or meal produced by this method.
The meat most closely associated with this style, beef, is prepared by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking it in an acidulated liquid in a covered dish.
A less expensive cut of meat that is simmered over low heat on the stove or in a crockpot for several hours to make it more tender. Generally browned before serving and cooked in some sort of gravy with veggies like carrots and potatoes that won't turn to mush during slow cooking. If it's done right, it simply falls apart in one's mouth and is to DIE for! Any other questions? Oh, I recommend a "pusher" - some bread or a biscuit to soak up the flavorful juices.
Pot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork. This is my family's tried and true recipe for pot roast. My mother only adds a half cup of liquid to the pot because she's able to keep the heat very low and her pot has a tight cover.
3 1/2 lb of beef shoulder or boneless chuck roast 1 Tbsp olive or grapeseed oil salt, pepper, italian seasoning to taste 1 large yellow onion, chopped or sliced 4 cloves of garlic, peeled 1/2 cup of red wine Several carrots, peeled and cut lengthwise
1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*.
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes. After cooking 3 1/2 hours, before adding the carrots note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4. Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.
A roast that you cook in a pot.
ReplyDeleteA roast... cooked in a pot. BUT IT'S TRUE. Usually a chuck cut braised in an acid type liquid. Root veggies are usually included.
ReplyDeletePot roasting is a method of slowly cooking meat in a covered pot. It produces moist meat, making it ideal for older and/or less-expensive cuts; because the method does not require an oven, it may prove an economical option for those of limited means. The pot with meat (usually beef) and a little water, and often root vegetables, cooks over a low flame or in a medium oven.
ReplyDeletePot roast may also mean the specific recipe or meal produced by this method.
The meat most closely associated with this style, beef, is prepared by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking it in an acidulated liquid in a covered dish.
http://en.wikipedia.org/wiki/Pot_roast
A less expensive cut of meat that is simmered over low heat on the stove or in a crockpot for several hours to make it more tender. Generally browned before serving and cooked in some sort of gravy with veggies like carrots and potatoes that won't turn to mush during slow cooking. If it's done right, it simply falls apart in one's mouth and is to DIE for! Any other questions? Oh, I recommend a "pusher" - some bread or a biscuit to soak up the flavorful juices.
ReplyDeletePot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork. This is my family's tried and true recipe for pot roast. My mother only adds a half cup of liquid to the pot because she's able to keep the heat very low and her pot has a tight cover.
ReplyDelete3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*.
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
After cooking 3 1/2 hours, before adding the carrots note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.
Serves 4. Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.
i think its a pot roasted in a kiln
ReplyDeleteslow cooker...very nice way of doing this.. takes all day but worth it..
ReplyDelete