Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, short ribs and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid that lends itself to gravy.
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