Pot Roasting Techniques

Pot-roasting is economical method of cooking that involves baking food in a pot either in the oven or over a low heat. Unlike braising, which involves cooking food in a quantity of stock, pot-roasted food is cooked in its own juices. Steam is formed inside the pot from the moisture in the food, tenderising and cooking the meat. It is therefore essential that the pot's lid fits tightly to prevent the escape of steam, and that the pot itself is not so large that the liquid spreads over too great an area and boils away.

Pot roasting should be used for meat that has plenty of connective tissue; tender joints will simply become tough when pot-roasted.

To pot-roast a joint, brown it in a frying pan and then transfer it with all the pan juices to a casserole. Alternatively, if you have a flameproof casserole, you can brown the meat and pot-roast it all in one vessel.

To ensure that the lid fits tightly, cover the top of the pot with a piece of greaseproof paper and place the lid on top, pushing it down firmly.