Pot Roast (American)

The best cuts for an American Pot Roast are tough, economical cuts like beef chuck or brisket. These muscles contain a lot of connective tissue that breaks down during the long braising process, making the meat incredibly tender.

The meat is first seared at a high temperature to develop a crust, then slow-cooked in a covered pot with liquid like beef broth. It is braised at a low temperature for several hours alongside root vegetables like carrots and potatoes.

American Pot Roast was popularized in the 19th century as a hearty, economical way to tenderize tough cuts of beef. The technique was adapted from traditional European braising methods brought over by immigrants.

A pot roast must be cooked covered, usually in a heavy Dutch oven, to trap the steam and keep the meat moist. This covered braising method allows the tough connective tissues in the beef to slowly break down without drying out the roast.