Pot Roast
Ingredients
Directions
Place the roast in a pot with a little boiling water.
When nearly done, add salt.
Boil the water down so the juices of the meat are re-absorbed.
Let it brown slightly, but do not let it burn.
Serve hot or allow to cool for sliced meat.
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
- Roast
- Is the main cut of meat that is cooked slowly until tender in its own juices.
- Boiling water
- Provides initial moisture and steam so the roast cooks gently without drying out.
The step that matters
Let it brown slightly, but do not let it burn. Browning adds savory flavor through the Maillard reaction, but the sugars and proteins on the surface scorch quickly once the liquid has boiled away. Watch closely at the end so the crust turns golden rather than black and bitter.
“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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