Welcome to Anagrammer Crossword Genius! Keep reading below to see if pot roast is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on pot roast.
potroast
pot roast
Searching in Crosswords ...
The answer POTROAST (pot roast) has 38 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word POTROAST (pot roast) is NOT valid in any word game. (Sorry, you cannot play POTROAST (pot roast) in Scrabble, Words With Friends etc)
Searching in Dictionaries ...
Definitions of pot roast in various dictionaries:
noun - cut of beef suitable for simmering in liquid in a closed pot
POT ROAST - cut of beef suitable for simmering in liquid in a closed pot
POT ROAST - Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetabl...
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Keep reading for additional results and analysis below.
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| Possible Jeopardy Clues |
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| This slowly braised beef dish is called "Yankee" when it's cooked with vegetables |
| To make this beef dish named for its cooking vessel, keep it below a boil so the meat stays tender |
| "Yankee" before the name of this braised beef dish means that vegetables were added during the cooking process |
| Pot roast description |
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Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid that lends itself to gravy. * In North America, where it is also known as "Yankee pot roast", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast is an American variation of the French dish boeuf à la mode that has been modified by influences from German immigrants. * The dish uses few herbs, like bay leaf, rosemary, and thyme, and spices, like black pepper. |