Example of food for pot roasting: meat cut. Pot roasting is a cooking method between braising and roasting. The meat is placed a bed of root vegetables and herbs, coated with butter or oil, covered with a lid and cooked in an oven.
Just before cooking is completed remove the lid and allow the meat to glaze. Finally, remove meat, add a little stock and sherry o or Madeira, and lightly thicken with arrowroot or corn flour.
Pot roast are very good for parts of meat not tender enough for roasting, the “cross-rib” as some butchers term it, being very good for this purpose; it is all solid meat and being very lean.
Advantages of pot roasting
*Maximum flavor is retained
*Nutrients are retained
*Cheaper cuts of meat can be used
*Vegetables used in pot roasting can be served as an accompaniment
Disadvantages of pot roasting
Pot roasting is a slow cooking method.\
Pot roasting of meat
