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Pot Roast

Nutritional Information

1 oz, pot roast

  • Calories 35
  • Calories from Fat 8.46
  • Amount%DV
  • Total Fat 0.94g1%
  • Saturated Fat 0.349g2%
  • Monounsaturated Fat 0.395g
  • Polyunsaturated Fat 0.041g
  • Cholestreol 10mg3%
  • Sodium 22mg1%
  • Potassium 96mg3%
  • Total Carbohydrate 0g0%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 6.31g13%
  • Calcium 0mg0%
  • Iron 3mg17%
  • Vitamin A 0%
  • Vitamin C 0%

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Pot Roast on Wikipedia:

For the metal joining process, see Brazing. For the dish, see pot roast (beef). This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (August 2007) Braised ox cheek in star anise and soy sauce Braised pork spare ribs with preserved mustard greens Braised baby artichokes

Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether or not additional liquid is added.[1][2]



Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.


Braised pot roast

Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared in order to brown its surface and enhance its flavor. If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.[3][4]

Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices and no extra liquid is required.[5]

A successful braise intermingles the flavours of the foods being cooked and the cooking liquid. This cooking method dissolves collagen from the meat into gelatin, to enrich and add body to the liquid. Braising is economical, as it allows the use of tough and inexpensive cuts, and efficient, as it often employs a single pot to cook an entire meal.


It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choice for what is known as barbecue-braising, or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. [6]

Braised foods

Familiar braised dishes include pot roast, beef stew, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon and Moroccan tajines, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine.[7]

See also

Food portal Pot roast (beef) Lancashire hotpot Red cooking Jugging


^ ``Pot-Roasting``. Food Resource. College of Health and Human Sciences, Oregon State University. Retrieved March 30, 2009.  ^ ``Braise``. Food Resource. College of Health and Human Sciences, Oregon State University. Retrieved March 30, 2009.  ^ Buford, Bill (2006). Heat. New York, NY, USA: Alfred A. Knopf. pp. 70–75. ISBN 978-1400041206.  ^ Colicchio, Tom (2000). Think Like a Chef. Clarkson-Potter. pp. 52–63. ISBN 978-0609604854.  ^ Courtine, Robert J. et al., ed (1988) [French edition published 1984]. Larousse Gastronomique (English ed.). Paul Hamlyn. p. 133. ISBN 0-600-32390-0.  ^ A New Way to Grill: Barbecue-Braising - Fine Cooking Article ^ Tropp, Barbara (1996). The Modern Art of Chinese Cooking. William Morrow Cookbooks. ISBN 978-0688146115.  v â€¢ d â€¢ e Cooking techniques Dry Conduction Dry roasting Â· Grilling (la Plancha) Â· Hot salt frying Â· Hot sand frying Â· Searing Convection Baking Â· Grill-roasting Â· Grill-baking Â· Roasting (modern) Â· Smoking Radiation Charbroiling Â· Broiling Â· Grilling (gridiron) Â· Toasting Â· Roasting (traditional) Â· Rotisserie Wet High heat Blanching Â· Boiling Â· Decoction Â· Parboiling Low heat Coddling Â· Creaming Â· Infusion Â· Poaching Â· Simmering Â· Slow cooker Â· Steeping Â· Stewing Indirect heat Bain-marie Â· Double boiling Â· Double steaming Â· Steaming Â· Sous-vide Fat-based High heat Browning Â· Blackening Â· Deep frying Â· Pan frying Â· Sautéing Â· Stir frying (bao) Â· Shallow frying Low heat Caramelizing Â· Gentle frying Â· Sweating Mixed Medium Barbecuing Â· Braising Â· Griddling Â· Stir frying (chao) Device-based Clay pot cooking Â· Earth oven Â· Microwaving Â· Pressure cooking Â· Pressure frying Â· Roman oven/Tandoor Â· Vacuum flask/Haybox cooking Non-heat Pickling Â· Souring Â· Fermentation See also Food preparation Â· Food preservation Â· Food safety