Keys to Successful Pot-Roasting

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Published 2004

Buy a good, heavy ovenproof pot with a tight-fitting lid. This is key. I think the best are heavy cast iron, and I prefer those that are enameled, like those from Le Creuset or Copco. Go for the Dutch oven shape; it’s deep enough to allow you to cook in quantity and part of the joy of pot roasts is having leftovers to weave into other dishes.
Brown the meats well before adding the liquid. The purpose of browning is not to “seal in juices,” as we’re often told, but to caramelize the sugars in the meat, which deepens the flavor of the final dish. In order for the meat’s exterior to caramelize, it needs to be browned over high heat. Take the trouble to brown all the sides, whether you’re cooking one large piece of meat, which we call a roast, or small cubes, which we call a stew.

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