How to Make the Perfect Pot Roast?

Parts that are streaked with fat and tendons are particularly suitable for a pot roast. Connective tissue and tendons turn into gelatin during cooking, which goes into the sauce. A good example is the removed shoulder of beef, pork, or lamb. But you can also stew neck, leg, pork belly, rib, knuckle or a piece of tail.

Season the stew with salt and pepper and brown it on all sides in hot oil in the roasting pan. Then put the chopped soup vegetables such as carrots, celery and onions in the roaster, let them roast briefly and dust the roast with a little flour. Now add a little tomato paste and let everything roast together. Depending on the type of meat, deglaze the roast with white or red wine and allow the liquid to boil down again and again.

Then add some suitable stock and close the lid and let the pot roast cook in the oven at 150 degrees Celsius for around four hours. Pour stock over the roast from time to time to keep it juicy. If the stock reduces too much during stewing, simply top up with water. Finally, wrap the finished roast in aluminum foil and let it rest in the turned-off oven while you prepare the gravy.

If you prefer a clearer sauce, simply pour the stock through a sieve. If, on the other hand, you turn the stewed vegetables through the Lotte liquor, the sauce already gets some binding and flavor in this way. In both cases, put the liquid in a small saucepan, boil it down and season the sauce with a little salt and pepper. If you want it to be a little thicker, you can thicken it with a mixture of flour and starch. Mix the flour and starch mixed with cold liquid before adding it to the sauce to keep it from clumping.