WHAT IS A POT ROAST?
This classic New England recipe actually has French roots. Before becoming pot roast it was known in France as Boeuf à la Mode (beef in a modern fashion), A frugal recipe that uses the cheaper cuts of meat which are then slow cooked. This allows the collagen to break down and the tough muscle fibers to gradually separate. The Yankee version adds root vegetables like carrots, potatoes and turnips which cook in the simmering liquid while adding flavor! There are many variations of this recipe including Mexican, Mississippi or just go with the classic recipe instead!
WHERE IS THIS CUT LOCATED?
A boneless chuck roast is the cut that’s classically used. This is located on the shoulder of the cow just above the rib. Although this is a tough piece of meat, it’s rich in flavor, has decent marbling and is more affordable for the price conscious. Other cuts such as rib eye, rump, 7 bone, sirloin or even pork butt can also be used.
WHAT IS THE DIFFERENCE BETWEEN A ROAST AND POT ROAST?
While this sounds like a “Who’s buried in Grant’s tomb” question, there are differences besides just the pot. In both cases the meat is seared and then cooked with various spices. However a roast cooked in a pot can also simmer in liquid giving it a more moist flavor. Roasts outside of a pot like roast beef tend to be dry.
HOW LONG DO I COOK A POT ROAST FOR?
|Medium-Rare||135 F / 57 C|
|Medium||140 F / 60 C|
|Medium-Well||145 F / 63 C|
|Well Done||150+ F / 66 C|
Note: This is the temperature in the thickest part of the cut.