| Beef Cuts | |
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| Beef cut: | Chuck |
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| Steak type: | Pot roast |
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Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in liquid in a covered dish.
Boneless chuck roast and 7-bone pot roast are recommended,[by whom?] as they are inexpensive, yet become 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.
Sauerbraten is a famous German variety of pot roast.
See also
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