Pot roast is a

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

dish made by slow cooking a (usually tough) cut of beef in moist heat, on a

kitchen stove A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of Heat transfer#Conduction, direct heat for the cooking process and may also conta ...

top Top most commonly refers to: * Top, a basic term of orientation, distinguished from bottom, front, back, and sides * Spinning top, a ubiquitous traditional toy * Top (clothing), clothing designed to be worn over the torso * Mountain top, a moun ...

with a covered vessel or pressure cooker, in an oven or slow cooker. 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 Fiber (spelled fibre in British English; from ) is a natural or artificial substance that is significantly longer than it is wide. Fibers are often used in the manufacture of other materials. The strongest engineering materials often inco ...

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

gravy Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food ...

. 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. Their various meanings depend on the context, and may refer to New Englanders, the Northeastern United Stat ...

pot roast", 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 Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Cuisine of Germany, Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of me ...

, and

Ashkenazi Ashkenazi Jews ( ; also known as Ashkenazic Jews or Ashkenazim) form a distinct subgroup of the Jewish diaspora, that Ethnogenesis, emerged in the Holy Roman Empire around the end of the first millennium Common era, CE. They traditionally spe ...

meat stews. The more recent "Mississippi Pot Roast" is typically made with chuck,

ranch A ranch (from /Mexican Spanish) is an area of landscape, land, including various structures, given primarily to ranching, the practice of raising grazing livestock such as cattle and sheep. It is a subtype of farm. These terms are most often ap ...

flavored seasoning powder, and pepperoncini.

Origins

According to the food writer

James Beard James Andrews Beard (May 5, 1903 – January 21, 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 consisting of 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 ...

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

Pennsylvania Pennsylvania, officially the Commonwealth of Pennsylvania, is a U.S. state, state spanning the Mid-Atlantic (United States), Mid-Atlantic, Northeastern United States, Northeastern, Appalachian, and Great Lakes region, Great Lakes regions o ...

and the Mid West cooked

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

New Orleans New Orleans (commonly known as NOLA or The Big Easy among other nicknames) is a Consolidated city-county, consolidated city-parish located along the Mississippi River in the U.S. state of Louisiana. With a population of 383,997 at the 2020 ...

, daube 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 Cuisine of Germany, Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of me ...

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

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

Origins

Similar dishes

See also

References

External links