pot roast

Braising is a cooking method that uses both moist and dry heat. The food is first seared at high temperature then finished in a covered pot with a variable amount of liquid. This dish, which results in a particular flavor, is called pot roast. The cooking method relies on heat, time and moisture to successfully cook tougher cuts of meat.

The basic steps of braising include:~ searing the meat to brown its surface and enhance its flavor ~ addition of a small amount of cooking liquid that includes an acidic element like tomatoes, beer or wine ~ covering the dish to simmer in very low heat until the meat is fork tender ~ finishing the cooking liquid to created a sauce or gravy

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