Cooking a Meat Pot Roast
A pot roast is a delicious slow-cooked dish that the whole family will be sure to love. Cooking meat in a pot for a long period of time is a great way to bring out the incredible flavour and wonderful tenderness of the meat. When cooked in an oven, meat can become tough and chewy, but a slow cooked pot roast will be sure to provide you with a delicious meal.
To achieve the perfect pot roast, it is important to select the correct cut of meat, paired with delicious vegetables to enjoy with the people you love. Here are our top tips on cooking meat in a pot.
Which Meat is Best for a Pot Roast?
A pot roast is typically cooked with cuts of beef that are more affordable to buy than beef for an oven roast. There are three best cuts of beef that will help to create a tasty and enjoyable pot roast; these are chuck, brisket and rump.
These cuts of beef are where the toughest connective tissues are, which are broken down when cooked at a low temperature in a pot for a long period of time. The broken-down connective tissue provides moisture to the meat which is why a beef pot roast tastes so succulent and good! Cuts of beef taken from the front of the animal are usually best for slow cooking and braising.
Should the Beef be Covered in Liquid?
There are two different ways to cook a beef pot roast. The first is by submerging your meat in liquid, which can consist of beef stock, white or red wine, water, fresh tomatoes or tomato paste.
A pot with beef submerged in liquid is usually referred to as a stew. Slow cooking your beef in a pot with a very small amount of cooking liquid, on the other hand, is referred to as braising and will give you a flavoursome and tasty dish. Braising your beef is the most popular way to create a successful pot roast.
There are a range of recipes online that use a variety of ingredients for the braising liquid, so it is best to browse a number of options and choose which ingredients you prefer for your roast beef.
How Do I Cook a Pot Roast?
As previously mentioned, there are a number of ingredients that you can use to make the perfect pot roast. One of the most frequently used recipes for slow cooked roast beef is a cut of chuck roast with vegetables such as carrots, onions or green peppers. For the cooking liquid, red wine and beef broth are an incredibly popular choice.
Salt, black pepper, thyme sprigs, garlic cloves and olive oil are the best options for seasoning your beef.
To start, season your beef with salt and pepper. If you have time on your hands then it is a great idea to sear your chuck roast in a skillet on very high heat, to give the beef a brown crust, which will enhance the flavour from the beef.
You can also sear your chuck roast in the pot rather than a skillet by heating oil until very hot and browning off the beef. This step isn’t mandatory but will help in producing a savoury and succulent pot roast.
After you have seared your chuck roast, or if you do not have time and want to put your ingredients straight into your pot for slow cooking, add olive oil to your pot. You can use a range of pots for your beef roast; a dutch oven, casserole dish or an electric slow cooker will all produce a wonderful slow cooked dish.
If you are using a dutch oven or casserole dish add your beef, vegetables, herbs and liquid, cover and then cook in your oven for 3 hours at 165C. If you are using a slow cooker then you will want to cook your pot roast on low for around 6 to 8 hours. You will know when your pot roast is ready as the meat should be very tender and easily fall off the bone.
There are a variety of beef pot roast recipes available online to choose from! The key to cooking meat in a pot is to go slow and cook your meat and vegetables on a very low heat for a long period of time. Rather than roasting your beef in the oven on high heat for 20 to 30 minutes, your meat will be cooked on a low heat for around 3 hours or 6 to 8 hours if in a slow cooker.
This method of cooking is truly delicious; it helps the muscles in the beef to break down and delivers delightful moisture that cannot be produced in oven roasting at high heat.