Pot Roast
Ingredients
Directions
Brown the beef
Heat the beef fat in a flat-bottomed kettle until smoking hot.
Add the beef and brown it well on all sides.
Braise
Add a small quantity of water from time to time.
Cover the pot and continue cooking for three hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef round
- Lean, dense cut that becomes tender when cooked slowly with moisture over a long time.
- Beef fat
- Conducts heat for the initial sear and adds rich, browned flavor to the surface of the meat.
The step that matters
Browning the beef well on all sides. Surface browning, driven by the Maillard reaction at high heat, builds deep savory flavor. Pat-dry, very hot fat and enough space help the meat sear rather than steam.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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