--- title: "Pot-roast: what it means in cooking — Tiny Plates" description: "Pot-roasting browns a whole joint of meat, then cooks it slowly in a covered pot with a little liquid and vegetables until it is tender enough to pull." url: "https://www.tinyplates.dev/glossary/pot-roast" --- # Pot-roast Pot-roasting browns a whole joint of meat, then cooks it slowly in a covered pot with a little liquid and vegetables until it is tender enough to pull. Also called Pot roast, Pot-roasted, Pot roasting. To pot-roast is to brown a large, whole piece of meat and then cook it slowly in a covered pot with a small amount of liquid. Despite the name, it is a kind of [braise](https://www.tinyplates.dev/glossary/braise), not a roast. The usual cuts are tough ones, such as beef chuck, brisket or bottom round, and the meat is often cooked with onions, carrots and potatoes. In the UK, pot-roasting also covers whole chickens or game birds cooked in a closed pot with very little liquid. ## How to do it 1. Season a 1.5 to 2 kg (3 to 4 lb) beef chuck roast with salt and pepper. Tie it with kitchen twine if it is loose. 2. Heat a little oil in a heavy [Dutch oven](https://www.tinyplates.dev/glossary/dutch-oven) (casserole in the UK) over medium-high heat. [Sear](https://www.tinyplates.dev/glossary/sear) the meat on all sides until deep brown, 10 to 15 minutes. Lift it out. 3. Soften onion, carrot and celery in the fat. Stir in a spoon of tomato paste and a little flour if you like. 4. Add 250 to 500 ml (1 to 2 cups) of stock, wine or a mix, and scrape up the browned bits. 5. Put the meat back. The liquid should come no more than a third of the way up. 6. Cover and cook in the oven at 150 to 160°C (300 to 325°F) for 3 to 4 hours, turning the meat once. Add potatoes and more carrots for the last hour. 7. Rest the meat for 15 minutes, skim the fat from the liquid and serve it as a [gravy](https://www.tinyplates.dev/glossary/gravy). ## How to tell it is done The meat is [fork-tender](https://www.tinyplates.dev/glossary/fork-tender): a fork slides in and twists easily, and the meat starts to fall apart. If it is still firm, cover it and give it another 30 minutes. ## Why it works The lid traps steam, so the top of the meat cooks in moist heat while the bottom simmers. Over hours, the tough connective tissue in chuck melts into gelatin, which makes the meat soft and the juices rich. ## Common mistakes * Using a lean roast such as sirloin tip or eye of round. It turns dry and stringy. * Too much liquid. The meat boils and the flavor is diluted. * Too high a heat. The liquid should barely bubble. * Adding the potatoes at the start. They turn to mush. * Taking it out early because it reached a "safe" temperature. Tough cuts need time to soften. ## Pot-roast recipes 1 recipe from the sites we collect. * [![](https://pinchofyum.com/tachyon/Pot-Roast-Square.jpg?fit=225%2C225)Instant Pot Pot Roastpinchofyum.com · 75 min](https://pinchofyum.com/instant-pot-pot-roast) ## Related terms * [BraiseBraising browns meat, then cooks it slowly, covered, in a small amount of liquid until tough cuts turn tender and the liquid becomes a rich sauce.](https://www.tinyplates.dev/glossary/braise) * [Dutch ovenA Dutch oven is a heavy lidded pot, often enameled cast iron, for braising, stews, soups and crusty bread. Here is how to use and care for one.](https://www.tinyplates.dev/glossary/dutch-oven) * [SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.](https://www.tinyplates.dev/glossary/sear) * [Fork-tenderFork-tender means cooked until a fork slides in and twists with almost no resistance. It is how you know braised meat and root vegetables are ready.](https://www.tinyplates.dev/glossary/fork-tender) * [Slow-cookSlow-cooking simmers food for hours at a low, steady heat, usually in an electric slow cooker or low oven, until tough meat and dried beans turn tender.](https://www.tinyplates.dev/glossary/slow-cook) * [GravyGravy is a sauce made from the juices and browned drippings of roasted meat, thickened with flour or starch. Here is how to make it smooth every time.](https://www.tinyplates.dev/glossary/gravy) [More in moist-heat cooking](https://www.tinyplates.dev/glossary/category/moist-heat-cooking)[Every term from A to Z](https://www.tinyplates.dev/glossary)