Pot roast
From Wikipedia, the free encyclopedia
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| Beef Cut: | Chuck |
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| Steak Type: | Pot roast |
Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish.
Chuck steak, blade steak, and 7-Bone pot roast are recommended, as it is very inexpensive, yet becomes very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy.
Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid, though less orthodox vegetable preparations are known (Alton Brown introduces one such preparation in the Good Eats episode "A Chuck for Chuck").
