Pot roast
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Pot roasting is a method of slowly cooking meat in a covered pot. It produces moist meat, making it ideal for older and/or less-expensive cuts; because the method does not require an oven, it may prove an economical option for those of limited means. The pot with meat (usually beef) and a little water, and often root vegetables, cooks over a low flame or in a medium oven.
Pot roast may also mean the specific recipe or meal produced by this method.
The meat most closely associated with this style, beef, is prepared by browning a roast-sized piece of beef (taken from the tougher chuck cut), then slow-cooking it in an acidulated liquid in a covered dish.
