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This sounds like instructions to cook a pot roast and not a Wikipedia article. 24.57.122.133 ( talk) 20:59, 21 December 2008 (UTC)
That's quite a lot of extra work to make a good pot roast. Every recipe I've ever seen basically just puts the raw roast in the pot with some water and cook it for an afternoon. Where did browning it first come from? 74.36.109.115 ( talk) 17:57, 3 August 2009 (UTC)
- Browning is pretty typical, especially if you are planning on making a gravy -
[1]
FiveRings (
talk) 00:37, 4 August 2009 (UTC)
- Well, no wonder. Gravy is for dry meats like Turkey. It just covers up the flavor of a good roast. 63.87.189.17 ( talk) 16:04, 19 October 2009 (UTC)
"Boneless chuck roast and 7-bone pot roast are recommended,[by whom?] "
Isn't that a little like asking for a citation to the comment "Milk is creamy"? The article clearly explains why it is recommended.
Surely pot roasting is a cooking technique rather than a specific dish? All the cookbooks I've looked at say it's the best method of cooking small joints of roasting meat, whether this is beef, lamb, chicken or anything else. Small cuts (< 2lbs or 1kg) tend to dry out if roasted normally. I also don't understand the See Also link to Lancashire hotpot, which is a thin lamb stew related to Irish stew and nothing to do with pot roasted joints. -- Ef80 ( talk) 21:39, 16 June 2011 (UTC)
- Ignore the Lancashire Hotpot comments. While it's always been served as described when I've tried it, I've looked at a few old recipes and it was indeed originally cooked like a pot roast. -- Ef80 ( talk) 10:19, 21 June 2011 (UTC)
- This article is about the dish. In the US, it's a specific dish. But the term is also a technique. Anna Frodesiak ( talk) 10:33, 21 June 2011 (UTC)
- The cooking technique is braising, and frankly I see no particular reason for a separate article for Pot roast (beef); it is precisely braised beef. I would recommend merging it (as well as sauerbraten into the braising article. -- Macrakis ( talk) 14:10, 21 June 2011 (UTC)
- You're making a good point, and you're making me hungry.
- The thing is that pot roast is a famous US dish. Braising is general and can apply to different meats. I guess it could be a section. But that's a bit like saying apple pie and cherry pie could all go under pie because the technique is the same.
- Don't distinct dishes get their own articles? Pot roast is distinct because the pot shape is always the same, as is the hunk of lousy beef, the people who eat it, etc. Plus, it's part of the culture.
- The same is true for sauerbraten. It's a distinct dish that even has a history. I suggest distinct articles with "see also"s linking them. Anna Frodesiak ( talk) 14:26, 21 June 2011 (UTC)
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| This redirect does not require a rating on Wikipedia's
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This sounds like instructions to cook a pot roast and not a Wikipedia article. 24.57.122.133 ( talk) 20:59, 21 December 2008 (UTC)
That's quite a lot of extra work to make a good pot roast. Every recipe I've ever seen basically just puts the raw roast in the pot with some water and cook it for an afternoon. Where did browning it first come from? 74.36.109.115 ( talk) 17:57, 3 August 2009 (UTC)
- Browning is pretty typical, especially if you are planning on making a gravy -
[1]
FiveRings (
talk) 00:37, 4 August 2009 (UTC)
- Well, no wonder. Gravy is for dry meats like Turkey. It just covers up the flavor of a good roast. 63.87.189.17 ( talk) 16:04, 19 October 2009 (UTC)
"Boneless chuck roast and 7-bone pot roast are recommended,[by whom?] "
Isn't that a little like asking for a citation to the comment "Milk is creamy"? The article clearly explains why it is recommended.
Surely pot roasting is a cooking technique rather than a specific dish? All the cookbooks I've looked at say it's the best method of cooking small joints of roasting meat, whether this is beef, lamb, chicken or anything else. Small cuts (< 2lbs or 1kg) tend to dry out if roasted normally. I also don't understand the See Also link to Lancashire hotpot, which is a thin lamb stew related to Irish stew and nothing to do with pot roasted joints. -- Ef80 ( talk) 21:39, 16 June 2011 (UTC)
- Ignore the Lancashire Hotpot comments. While it's always been served as described when I've tried it, I've looked at a few old recipes and it was indeed originally cooked like a pot roast. -- Ef80 ( talk) 10:19, 21 June 2011 (UTC)
- This article is about the dish. In the US, it's a specific dish. But the term is also a technique. Anna Frodesiak ( talk) 10:33, 21 June 2011 (UTC)
- The cooking technique is braising, and frankly I see no particular reason for a separate article for Pot roast (beef); it is precisely braised beef. I would recommend merging it (as well as sauerbraten into the braising article. -- Macrakis ( talk) 14:10, 21 June 2011 (UTC)
- You're making a good point, and you're making me hungry.
- The thing is that pot roast is a famous US dish. Braising is general and can apply to different meats. I guess it could be a section. But that's a bit like saying apple pie and cherry pie could all go under pie because the technique is the same.
- Don't distinct dishes get their own articles? Pot roast is distinct because the pot shape is always the same, as is the hunk of lousy beef, the people who eat it, etc. Plus, it's part of the culture.
- The same is true for sauerbraten. It's a distinct dish that even has a history. I suggest distinct articles with "see also"s linking them. Anna Frodesiak ( talk) 14:26, 21 June 2011 (UTC)