Despite its name, pot roast isn't actually roasted, it's braised. Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent. Braising by itself doesn't give meat the flavorful, brown outer crust that dry-heat cooking methods like roasting do, so we sear it on the stovetop first. For this recipe, you'll need a large dutch oven or brazier one that's big enough to accommodate the meat and stock, and safe for both stovetop and oven. Make sure it has a tight-fitting lid, too. You could also make this pot roast in a crockpot. Just brown the meat as described, then add the vegetables, meat, seasonings, and stock to the crockpot and cook on high for 4 to 5 hours or until the meat is tender. It helps to heat up the stock on the stovetop first.
