Pot Roast - the Trick

Entrée was first used in France, from the word itself, entrance, which means a smaller course which precedes the main course. Sounds like and indeed it is appetizer, since it was where that word was derived. But the usage of the term “entrée” has long been changed over time, when it is now referred to as the main course. And one of the famous American entrees is the Pot Roast. A classic dish, which is basically a cut of beef, browned on its sides, then cooked until tender. May it be slow-cooked in a stove-top or in the oven, or in a crockpot, the goal is to tenderly cook the meat to attain a very tasteful entrée.

There are a few things that you need to keep in mind when planning to have Pot Roast on your next menu. Easy, simple steps. First, you take control of the heat. A thicker cut of meat is used for Pot Roast, commonly chuck, shoulder, top round and brisket, where slow cooking is needed, which tenderizes the meat fibers. Start it off by seasoning the meat and on high heat, sear both sides until brown. Adding chopped garlic and onion at the bottom of the pan will help bring out the flavor, so throw in a few. And it should be ready for slow cooking. Any liquid you have available would come in handy, from red wine, to apple juice, to beef broth, even your favorite soda. After adding the liquid, make sure to lower the heat down, to its lowest, then cover the pot and maintain a low simmer for about 3 ½ hours. Vegetables like carrots and potatoes can be added 10-15 minutes before end of the cooking time. Using your fork, check meat and it should be ready when fiber flakes apart. Prepare in a dish and serve!