For the American football player nicknamed "Pot Roast", see Terrance Knighton.
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Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions
Pot roast is an American beef dish[1] made by slow cooking a (usually tough) cut of beef in moist heat. Cuts such as chuck steak, bottom round, short ribs and 7-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 their fibers makes such cuts of meat unsuitable for oven roasting, slow cooking tenderizes them, while the beef imparts some of its flavor to the water.
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.[2] The result is tender, succulent meat and a rich liquid that lends itself to making gravy.
In the US, where it is also known as "Yankee pot roast",[3] the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast takes influences from the French dish boeuf à la mode, the German dish sauerbraten, and Ashkenazi meat stews. The more recent "Mississippi Pot Roast" is typically made with chuck, ranch flavored seasoning powder, and pepperoncini.[4]
^Cite error: The named reference Peterson 2014 was invoked but never defined (see the help page).
^The Science of Good Cooking:Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen. America's Test Kitchen. October 2012. ISBN 9781936493463.
^pot roast Definition in the Food Dictionary at Epicurious.com
^Sifton, Sam (2016-01-25). "The Improbable Rise of Mississippi Roast". The New York Times. ISSN 0362-4331. Retrieved 2021-10-20.
Potroast is an American beef dish made by slow cooking a (usually tough) cut of beef in moist heat. Cuts such as chuck steak, bottom round, short ribs...
is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a potroast. The bone-in chuck steak or roast is one of the more economical...
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— air-dried salted beef made with round steak London broil — bias-cut roasted steak, commonly made with round steak Italian beef — thinly sliced round...
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chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless...
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