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Pot roasting is the term applied to cooking larger such as cuts from the chunk. Pot-roasting is very similar to braising. Cuts used for pot roast profit from the moist heat of pot-roasting, which helps to tenderize the meat. The meat is seared or browned first in a little butter or oil, then placed on a bed of browned root vegetables, or bones and vegetables. The pot is tightly covered and the meat cooked gently. A pot roast may be cooked in a pot or pressure cooker, in a brat kettle, or in the oven. The small amount of liquid and the vegetables produce sufficient steam to make this a moist heat method ideal for the medium-tender roasting cuts. The most popular cuts of beef cooked with this moist heat method include top blade roast, under blade roast, boneless shoulder roast. The shoulder cuts are often best when braised, but are also excellent when carefully roasted and are not overcooked. Shoulder from veal is more likely to be tender. In general, a roast should have a crisp brown surface and a juicy pink inter.