Pot roast is an American

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

dish made by slow-cooking a usually tough cut of beef in moist heat. Tougher cuts such as

chuck steak Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a " 7-bone steak," ...

, bottom round,

short ribs Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken ...

and 7-bone roast are preferred for this technique. These cuts are American terms; different terms and butchering styles are used throughout the Anglophone world and beyond. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking

tenderize Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command h ...

s the meat as 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. The result is tender, succulent meat and a rich liquid that lends itself to

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt ...

. In the US, where it is also known as "

Yankee The term ''Yankee'' and its contracted form ''Yank'' have several interrelated meanings, all referring to people from the United States. Its various senses depend on the context, and may refer to New Englanders, residents of the Northern United S ...

pot roast", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast is a dish with influences from the French dish boeuf à la mode, the

German German(s) may refer to: * Germany (of or related to) ** Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ge ...

dish

sauerbraten Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from ...

, and Ashkenazi meat stews. The more recent "Mississippi Pot Roast" is typically made with chuck, ranch flavored seasoning powder, and

pepperoncini The friggitello (plural friggitelli) is a sweet Italian chili pepper of the species ''Capsicum annuum''. It is also known as the Golden Greek pepper, Sweet Italian pepper, or Tuscan pepper. In the United States they may be called "pepperoncini"; ...

Origins

According to the food writer

James Beard James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, ...

, French immigrants to

New England New England is a region comprising six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York (state), New York to the west and by the Can ...

brought their cooking method called ''à l'étouffée'' for tenderizing meats. Later immigrants from Germany to

Pennsylvania Pennsylvania (; ( Pennsylvania Dutch: )), officially the Commonwealth of Pennsylvania, is a state spanning the Mid-Atlantic, Northeastern, Appalachian, and Great Lakes regions of the United States. It borders Delaware to its southeast, ...

and the

Mid West The Midwestern United States, also referred to as the Midwest or the American Midwest, is one of four Census Bureau Region, census regions of the United States Census Bureau (also known as "Region 2"). It occupies the northern central part of ...

cooked

and marinated roasts, larded and slow-cooked for taste and tenderness. In

New Orleans New Orleans ( , ,New Orleans

daube Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and '' herbes de Provence'', and traditionally cooked in a daubière, a braising pan. A traditional daubière is a te ...

was a popular dish. Jewish immigrants brought in adaptations from Hungary, Austria, and Russia. File:Sauerbraten with potato dumplings.jpg,

Sauerbraten Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from ...

with potato dumplings

Similar dishes

Boliche is a Cuban pot roast dish consisting of eye round beef roast stuffed with ham browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added.

References

External links

* Beef dishes German-American cuisine Polish cuisine Czech cuisine Slovak cuisine Slovenian cuisine Hungarian cuisine Austrian cuisine Ashkenazi Jewish cuisine Russian cuisine Balkan cuisine {{meat-stub

Origins

Similar dishes

See also

References

External links