Pot-roasting
Similar to braising, this method of cooking meat is ideal for cooking slightly tough joints such as beef brisket, topside and silverside and slightly dry game birds such as pheasant.
Pot-Roasting - a phrase that describes braising, the process of browning meat and then cooking it in very little liquid.
Potted Meat - cooked meat preserved in a jar.
Pot-roasting chicken makes it incredibly moist. This hearty recipe is perfect for a cold evening.
Ingredients
For the chicken
1.75kg/3lb 14oz chicken, preferably corn-fed ...
Roast- To cook a meat, uncovered, in the oven. Pot-roasting refers to braising a meat roast.
Saute- To brown or cook food in a small amount of hot fat.
It is one of the better cuts from the round primal in terms of flavor. Pot-roasting is still the recommended cooking method for a top round roast, because it can be a bit chewy if cooked with dry heat methods.
It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods. Swissing, stewing and pot-roasting are all braising types.
 See also: Sauce, Cooking, Roasting, Roast, Beef
  
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