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Pot Roast

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A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid. The level of the liquid is usually no higher than half way up the meat. If the liquid totally covers the meat, the cooking process is known as stewing. Generally a less expensive, tougher cut of beef (most often from the round or chuck) is selected for braising. The meat becomes tender and flavorful due to the slow cooking and moist heat of the braising process. Vegetables and herbs are often added to the pot when the meat is partially through the cooking process, resulting in a complete meal.

USDA Nutrition Facts

Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, select, cooked, braised (USDA#23633)

Serving Size 1 oz
Calories 205
Protein 34g
Total Fat 6g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 281mg
Sodium 57mg
Cholesterol 61mg

Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, select, raw (USDA#23631)

Serving Size 1 oz
Calories 125
Protein 22g
Total Fat 3g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 339mg
Sodium 77mg
Cholesterol 35mg

Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8" fat, choice, cooked, braised (USDA#23614)

Serving Size 1 oz
Calories 224
Protein 34g
Total Fat 8g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 275mg
Sodium 56mg
Cholesterol 81mg

Pot Roast term - Related Content

Glossary Terms
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