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Cooking Methods

 

  

 

Pot Roasting

 

 

 

Definition

 

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.

 

 

 

Method

 

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.

 

 

 

 

Advantages

Maximum flavour retained

Retains nutrients

Cheaper cuts of meat can be used

Vegetables used in pot roasting can be served as an accompaniment

 

Disadvantages

Slow method of cooking

 

Foods suitable for pot roasting:

Meat, e.g. cheaper cuts of meat