Pot roasts have two distinct types of muscle components long thin muscle fibers that are visible as grain and connective tissue that is the translucent film that covers the muscle fibers. Both types of muscle components must be broken down during cooking in order for a moist and tender pot roast. Braising is an excellent choice when it comes to cooking pot roast.
Braising encompasses both low heat which breaks down the long thin grain of a pot roast and high heat that is required to break down the connective tissue in a pot roast. Braising by nature is also considered a moist cooking method which is critical to a tender moist pot roast.
To braise a pot roast start by searing the pot roast on high heat in a large skillet on the stove. This will begin the cooking process and begin to break down the muscle fibers in the pot roast. Once the pot roast has been seared on all sides for about five minutes submerge the pot roast in a large pot or slow cooker that has enough water to cover about half of the pot roast. Then place a lid on the pot roast to seal in the steam that arises during cooking. Slow cook the pot roast for 4-5 hours until the pot roast is well done and fork tender.
The liquid remaining after braising the pot roast makes for a wonderful sauce. Simply melt 2-3 tablespoons butter on the stove in a large skillet and add the pot roast liquid. Boil and stir until the pot roast liquid is reduced to about one cup of sauce.
