Pot roast, what is it?
Well it’s certainly cooked in a pot, but it’s not a roast. Pot roast is actually a braised beef dish.
It’s called pot roast simply because we used a roast size piece of beef. It’s slow cooked by braising and that allows you to use a less expensive piece of beef. This is normally tougher meet that is not suitable for roasting. The typical cut of beef for pot roast is Chuck or shoulder.
Braising comes from the French word brazier. It’s a combination of cooking techniques. First the meat is seared at a high temperature to brown it and then slow cooked, usually with vegetables, to create a moist dish that is infused with the flavours of the ingredients. By braising in a slow cooker the pot roast will fall apart on the plate when served.
You can watch Betty of the Betty’s kitchen as she makes her version of pot roast in a slow cooker. It certainly looks very tasty when it has been laid out on the serving plates, and you could almost smell the gravy made from the cooking juices.
I like Betty’s pot roast recipe because it’s very simple, easy to make and the beef broth and beef comsomme add a nice depth to the flavour.