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Pot roast is abeef dish[1] made byslow-cooking a (usually tough) cut of beef in moist heat, on akitchen stovetop with a covered vessel or pressure cooker, or in an oven or slow cooker.[2]
Cuts such aschuck steak,bottom round,short ribs and7-bone roast are preferred for this technique. (These are American terms for the cuts; different terms and butchering styles are used in other parts of the world.) While the toughness of theirfibers makes such cuts of meat unsuitable for oven roasting, slow cookingtenderizes them, while the beef imparts some of its flavor to the cooking liquid.
Browning the roast before adding liquid is an optional step to improve the flavor. Browning can occur at lower temperatures with a longer cooking time, but the result is less intense than a high-temperature sear. Either technique can be used when making pot roast.[3] The result is tender, succulent meat and a rich liquid that lends itself to makinggravy.
In the US, where it is also known asYankee pot roast,[4] the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast takes influences from theFrench dishboeuf à la mode, theGerman dishsauerbraten, andAshkenazi meat stews. The more recent "Mississippi pot roast" is typically made with chuck,ranch flavored seasoning powder, andpepperoncini.[5]
According to the food writerJames Beard, French immigrants toNew England brought their cooking method calledà l'étouffée for tenderizing meats. Later immigrants from Germany toPennsylvania and theMidwest cookedsauerbraten and marinated roasts, larded and slow-cooked for taste and tenderness. InNew Orleans,daube was a popular dish. Jewish immigrants brought in adaptations from Hungary, Austria, and Russia.[6]
Boliche is a Cuban pot roast dish consisting of eye round beef roast stuffed with ham,[7][8] browned in olive oil and simmered in water with onions until the meat is soft, with quartered potatoes then added.[9]
Media related toPot roast at Wikimedia Commons
