What 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-roast
Lamb Leg Roast, Lamb Shoulder Roast
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