BEEF
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MODULE 8
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PRODUCT INFORMATION, ROASTS
Pot Roasts
General Pot Roast Info
“Cooking under cover”, also known as braising or stewing, relies on the steam from simmering
liquid to turn less tender cuts of beef into richly flavored, fork-tender favorites. It’s a time-tested
tradition of cooking that’s making a comeback as part of the comfort foods trend.
Less tender cuts are ideal for braising or stewing. To determine a cut’s tenderness, first look at
the amount of connective tissue – less tender cuts have a larger amount of connective tissue.
Next, look at the location of the cut. Cuts that have been taken from the front and rear of the
animal, such as the chuck and the round, have been more heavily exercised and, therefore, can
be less tender.
The key to successful braising or stewing is gentle simmering with a cover. Using a low
temperature over the proper length of time converts the collagen (a type of connective tissue)
into tender gelatin.
Here are some benefits to you as an operator, as well as to your patrons, to cooking under cover:
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It helps build profits because more economical beef cuts allow for increased margins, while
having the perception of a higher cost menu item
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A large supply of economical beef cuts that are easy to prepare in large volumes make it both
convenient and appropriate for regular and takeout menus
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It’s easy to create “signature dishes” that have a great presentation and are unique
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The complex, intense flavors of the cooking liquid are ideal for full-bodied, rich sauces
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By varying your technique, you can create a host of dishes – Mexican shredded beef to Italian
Braciola to Yankee Pot Roast
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Patrons crave the unbeatable, rich flavor and taste of “home cooked” meals
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Nothing evokes memories like a good, old-fashioned pot roast – right on trend with comfort foods
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Perfect for takeout menus because it holds and reheats well
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