Pot Roast
Ingredients
Directions
Place the meat in a pot with a small amount of water.
Cover tightly to retain steam.
Add hot water as needed to prevent burning.
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 or other meat
- Forms the main body of the dish and becomes tender as it cooks slowly in steam.
The step that matters
Add hot water as needed to prevent burning. Adding water only when needed keeps a small amount of liquid in the pot, so the meat is not left dry. Hot water avoids cooling the pot and stalling the cooking. Too little liquid lets the bottom scorch before the meat is tender.
“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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