Photo by Nicole Franzen; styled by Mariya Yufest

At its most basic, pot roast is a braised dish of large cuts of meat (usually beef) that may not be suitable for roasting. Even the toughest cuts of meat succumb to the gentle, moist heat of a braise. Fat and chewy connective tissue melt away and leave silky, fork-tender meat in their wake. We can thank French, German, and Eastern European immigrants for introducing the technique through daubes and sauerbratens that produced what we now know as an American classic.

Putting the "Pot" in Pot Roast

As the name suggest, pot roast requires a good pot! The best choice is a Dutch oven -- a heavy, lidded pot that is equally comfortable in the oven and on the stove. The slow, even heat of a classic enamel-coated cast iron Dutch oven creates the perfect environment for a braise. If you don’t have a Dutch oven, improvise using a squat, heavy pot with the tightest lid you can find, or opt to braise in a slow cooker. Choose a pot that fits the roast snugly.

Best Cuts of Meat

• Beef: chuck roast, shoulder roast, brisket, rump roast, bottom round
• Bison: chuck roast, shoulder roast
• Pork: shoulder roast, Boston butt
• Lamb: shoulder roast

Choose a roast that weighs at least 3 pounds, and figure about 8 ounces per person (the roast will shrink some as it cooks). Have the butcher tie the roast into a neat bundle with twine so you can carve and serve compact slices of beef. Whatever the cut, it should be boned.

Six Steps of a Successful Pot Roast

1. Browning
The first step is to brown (or sear) the roast to produce the desired Maillard reaction, which adds an appetizing rich brown hue to the dish and boosts flavor. 

• Pat dry the surface of the roast and season thoroughly
• Heat a bit of fat (oil or animal fat) in the braising pot over medium-high heat
• Brown the roast evenly on all sides

2. Add liquid
After browning, pull the roast from the pot and add one or more flavorful liquids, scraping the bottom of the pot with a wooden spoon to dissolve any caramelized bits. 

• Wine -- a dry red is traditional, but a Chardonnay is a nice match for pork
• Unsweetened fruit juices
• Hard cider or beer
• Broth, such as beef or chicken

3. Add aromatics and vegetables
Select vegetables according to taste and what’s in season. Chop the vegetables into large chunks so they don’t overcook in the time it takes the roast to braise. 

• Onions, celery, and leeks
• Root vegetables, such as carrots, potatoes, turnips, and rutabagas 
• Other hearty veggies like sweet potatoes and squash
• Add more delicate produce later on in the process -- fennel, sunchokes, and apples stand up well to rich, braised meats.

4. Season with herbs and spices or umami elements
Salt, black pepper, and bay leaves are standard pot roast fare, but feel free to experiment.

• Cinnamon sticks, whole cloves and citrus zest
• Garlic, ginger, shallots, and lemongrass
• Diced cured meats or dried (and rehydrated) mushrooms

5. Cover and braise

• Return the roast to the pot, tucking it in with the vegetables, and making sure the liquid comes about 1/3 of the way up its side.
• Cover tightly and slide into a moderate oven (275 to 325 degrees), and let braise undisturbed until tender. Depending on the size of the roast and the oven temperature, expect it to take 2 to 5 hours. 
• The roast is ready if the meat separates easily when prodded with a fork.

6. Serve

• Remove the roast from the pot, and skim any excess fat from the surface of the braising liquid (some roasts render quite a bit of fat).
• Taste the braising liquid and adjust seasoning with salt and pepper accordingly. 
• If the braising liquid seems too thin, you can reduce it by simmering for an additional 10 to 15 minutes. 
• Remove the twine from the roast and carve into 1/4- to 1/2-inch thick slices. 
• Serve the roast with plenty of the braising liquid and vegetables from the pot. 

Storing and Reheating
A good pot roast tastes even better after a couple days in the refrigerator.

• To store, transfer the roast to a covered container, let cool to room temperature, and pop in the refrigerator for up to 3 days. 
• Before reheating, scrape the hardened fat from the surface. Slice the roast into 1/2-inch thick slices and arrange in a baking dish. Pour the braising liquid over top and surround with reserved vegetables.
• Warm in a 325 degree oven until heated through.

Photo by Nicole Franzen

Recipes:

Pot Roast Redeemed
Slow Cooker Classic Pot Roast
Slow and Low Roast Pork with Ginger Sriracha Barbeque Sauce
Chinese-American Pork Roast

Do you have an unbeatable pot roast technique? What ingredients always make it into your beefy braises? Share your cooking tips and serving suggestions in the comments section below or upload a recipe!

Like this post? Check out last week's From Scratch topic: How to Make a Bouquet Garni.