Pot roasting is cooking on a bed of root vegetables in a covered pan. Known also as poele, this method retains maximum flavour of all ingredients.
When pot roasting, place the food on a bed of root vegetables and herbs, coat generously with butter or oil, cover with a lid and cook in an oven.
Maximum flavour retained
Cheaper cuts of meat can be used
Vegetables used in pot roasting can be served as an accompaniment
Slow method of cooking
Foods suitable for pot roasting:
Meat, e.g. cheaper cuts of meat