All lessons in the Moist-Heat Cooking Methods section:
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.
At the end of this cooking school lesson, you will be able to:
- 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
In partnership with:
Northwest Culinary Academy of Vancouver