Pot Roasting
Pot roasting uses whole joints of meat - boned and rolled joints are ideal for pot roasting. It is traditionally carried out by browning the joint and then cooking in the oven or on the hob with liquid and vegetables. Always cover with foil to retain the moisture.
Stewing, braising and casseroling are all moist methods of cooking that are cooked in the oven or on the hob. The meat is simmered gently at a low temperature with added liquid.
Stewing - on the hob.
Braising - in the oven using less water than stews or casseroles.
Casseroling - in the oven.
