n: Usually an inexpensive, less tender cut of beef that is first browned, then braised very slowly in a covered pot with a little liquid. The result is a flavorful, tender piece of meat. Chuck or round cuts are the most popular for this dish. The dish is called Yankee pot roast when vegetables are added to the pot partway through the cooking process. pot roast v. To cook meat by browning, then braising in a covered pot either on top of the stove or in the oven.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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