Technique: Pot Roasting
Pot Roasting or Braising is a technique used to cook meat and poultry using a combination of dry heat and moist heat cooking methods. Large cuts of meat or poultry are first browned or seared in fat or in a hot oven, and then simmered in a flavorful liquid or sauce until tender.
The meat is often pot roasted whole, then sliced and served with the sauce or gravy in which it was cooked. This slow cooking method is well suited to less tender cuts of meat. Beef, Veal and Lamb are popular meats cooked by this method.