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Pot roast is a beef dish made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove Cooktop with a covered vessel or pressure cooker, in an oven or slow cooker.
Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts; different terms and butchering styles are used in other parts of the world.) While the toughness of their Muscle fiber makes such cuts of meat unsuitable for oven roasting, slow cooking them, while the beef imparts some of its flavor to the water.
Browning the roast before adding liquid is an optional step to improve the flavor. Browning can occur at lower temperatures with a longer cooking time, but the result is less intense than a high temperature sear. Either technique can be used when making pot roast. The result is tender, succulent meat and a rich liquid that lends itself to making gravy.
In the US, where it is also known as "Yankee pot roast", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast takes influences from the French cuisine dish boeuf à la mode, the German cuisine dish sauerbraten, and Ashkenazi meat stews. The more recent "Mississippi Pot Roast" is typically made with chuck, Ranch dressing flavored seasoning powder, and Friggitello.
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