Lesson Description & Goals

Pot roasting is one of the combination cooking methods which involves both dry- and moist-heat cooking. Meat is often first browned before it is slowly cooked in a liquid. With just a few added vegetables, these one pot wonders require very little effort from the cook. This technique is prized for turning very tough but economical cuts of meat into juicy and mouth-watering dishes.

In this lesson, you will learn the technique of pot roasting. While pot roasting is similar to braising and stewing, there are just a few key differences that we will teach you. You will learn how to choose the right cut of meat for pot-roasting and how to prepare it for cooking. We will walk you through the entire cooking process and show you how to build the most flavor and incorporate your own personal twists. Once cooked, we will show you how to finish the dish and the sauce to prepare the pot roast for serving.

By understanding the fundamentals of this lesson, you will see just how easy it is to create an amazingly tender and delicious meal.

• Understand what pot roasting is and how to make one
• Identify the best cuts of meat for pot roasting
• Identify the key differentiators between pot roasting, stewing and braising
• Explain how much liquid should be used when pot roasting
• Identify when a pot roast has finished cooking
• Know how to thicken and finish the sauce

Lesson Topic Videos

• Introduction to Pot Roasting (1:12)
• What is Pot Roasting? (1:24)
• Pot Roasting | The Right Cut of Meat (1:57)
• Preparing a Pot Roast (2:24)
• Cooking a Pot Roast (2:39)
• Finishing a Pot Roast (3:29)

Lesson Prerequisites

IMPORTANT NOTE:
We wanted you to be aware that there are one or more identified prerequisites to this lesson. Whether you choose to purchase a prerequisite lesson or lessons is up to you, but this lesson will likely include references to prerequisite lessons.

• Combination Cooking Fundamentals
• Braising | Combination Cooking
• Stewing | Combination Cooking
• How to Make Stock | Fundamentals

All Lessons in the Moist-Heat Cooking Methods Section

• Submersion Cooking Methods
• Combination Cooking Fundamentals
• Braising | Combination Cooking
• Stewing | Combination Cooking
• Pot Roasting | Combination Cooking
• Steaming | Introduction
• Steaming | Basics