Nutrition > Cooking Methods > Pot Roasting
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Tips On Pot-RoastingWhat Is Pot-Roasting? • Pot-roasting is the term applied to cooking larger joints or cuts (eg beef topside or fresh silverside in a 1.5 to 2kg piece) in a similar way to braising. However, it is carried out in a deep covered pot without any, or with barely any liquid. The meat is seared or browned first in a little butter or oil, then placed on a bed of browned root vegetables, or bones and vegetables. The pot is tightly covered and the meat cooked gently. • A pot-roast may be cooked in a pot or pressure cooker, in a bratt kettle, or in the oven. The small amount of liquid and the vegetables produce sufficient steam to make this a moist heat method ideal for the medium-tender roasting cuts. Meat Cuisine Beef & Lamb cuts to pot-roastBeef Roast Lamb Leg Roast, Lamb Shoulder Roast |
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