Classic Pot Roast Recipe (braised) (2024)

FAQs

Should you braise a pot roast? ›

Even though this dish is called “Pot Roast” the technique we're using here is braising. For any braise, you will be submerging a cut of meat 2/3rds of the way into its cooking liquid, whether that be broth, stock, or water. A braise should always be cooked low and slow, so temperatures between 275°F – 325°F are ideal.

Braising uses dry heat followed by a moist heat. Meat or vegetables are first seared at a high temperature and then the cooking is finished in a covered pot which has liquid, either a stock or water. This is also called pot roasting.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Next, break a rule: You don't need to sear the meat before braising it. Most chefs and home cooks would agree that seared meat has more depth and flavor than meat that's just been simmered in liquid, due to the Maillard reaction that takes place when you apply high heat to protein and create browning.

You can indeed overcook braised meat, driving out so much of the meat's moisture that it becomes dry. In that case, your pot roast will go beyond sliceable and on to shredded. You can salvage it for a sandwich, salad, or soup. But it won't make a presentable Sunday roast.

It should sizzle as soon as it hits the pan; if it doesn't, remove it and let the oil get hotter before proceeding. Cook the meat for 1 to 2 minutes until it's browned and caramelized. Flip it over and repeat the process on the other three sides. Remove the meat from the pan and set aside.

Yes, even though you're cooking the meat in liquid, it can come out dry because all the fat in the marbling will render out if it's left to cook too long. You also don't want the meat to completely fall apart when you remove it from the oven or slow cooker.

The liquid is used to cook the meat and add flavor. It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish.

Cutting it in half helps cook it a little faster. I like to season my chuck roast first, and then I sear all sides of it in a heavy bottomed pan. This gives the meat more flavor. I then scrape up the bits leftover on the pan by adding my liquid to the pan and gently boiling it before I add it to my slow cooker.

Stevens sometimes does this in two steps, first cooking down wine and then doing another round with stock. Low and gentle heat is the hallmark of braising. Stevens says the ideal oven temperature is 275 to 350 degrees.

When should I add potatoes to my pot roast? ›

Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time. That's what it takes to melt down the tough connective tissue in the meat until you can cut it with a fork.

Though it's not a requirement to brown the meat before adding it to a slow cooker (unless the recipe specifies such a step), Cuisine at Home explains that doing so will enhance the meat's color, textures, and flavors.