Glossary - print - Pot Roast

Pot Roast - Glossary Term

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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.