Beef chuck pot roast recipe: 59 photos

Beef Pot Roast

FAQ

Braising meat. How do you cook tender chuck roast? Braising meat, or searing and slow cooking it in liquid, is a fail-safe method for meltingly tender meat. Tender meat is, thankfully, a given when slow-cooking chuck roast.);})();(function(){window.jsl.dh(ZVvHZoeAIMq8wPAP_cejmAY__34,
A pot roast isn't a specific cut of meat — it's just a method of preparing a cut of meat by slowly braising it with liquid (like stock or wine) until it's juicy and tender. Pot roast can be made with many cuts of meat (including chuck), and goes by various nicknames, including arm roast and clod roast.
Don't get us wrong, a pot roast uses a tough cut of beef like chuck roast or bottom round roast, so it will still take some time regardless. But, instead of six to eight hours in your Crockpot, the dish will be ready in three to four hours when it cooks in the oven.
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.
They both contain the same type of meat, but chuck roast is much thicker, making it ideal for slow cooking it, usually in a slow cooker. Meanwhile, chuck steak usually works best when cooked quickly using hot temperatures, allowing it to crisp on the outside while remaining tender and juicy inside.

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