Pot Roast Recipe Collection
“Pot Roast” is an all-encompassing term that means braising tough cuts of beef, generally chuck, in a variety of liquids and seasonings that may also include vegetables that cook in the pot along side the meat.
The name "pot roast" derives from the method of preparation rather than the specific cut of meat or any particular origin but modern interpretations generally consider pot roast will be a beef chuck roast unless otherwise indicated.
The braising technique transforms the beef into a tender and flavorful meal.
The dish likely evolved from frugal cooking practices in various cultures, where tougher, more economical cuts of meat were made tender and delicious through long, slow cooking. The term "pot roast" originates from the American adaptation of European braising techniques brought by immigrants in the 19th century rooted in German Sauerbraten, Jewish Cholent. French Boeuf Bourguignon, and Spainish Carne a la Cacerola.
The term first appeared in American cookbooks in the mid-1800s, combining "pot," indicating the cooking vessel, with "roast," referencing the initial browning step. It became widely used as home cooks embraced it for its ability to transform inexpensive meats into tender, flavorful dishes.
These recipes have been in Kitchen Tapestry almost since its 2009 inception, captured here for your convenience.
