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Definition

Pot roasting is cooking on a bed of root vegetables in a covered pan. Known also as poele, this method retains maximum flavour of all ingredients.

Method

When pot roasting, place the food on a bed of root vegetables and herbs, coat generously with butter or oil, cover with a lid and cook in an oven.

Advantages

• Maximum flavour retained

• Retains nutrients

• Cheaper cuts of meat can be used

• Vegetables used in pot roating can be served as an accompaniment

Disadvantages

• Slow method of cooking

Examples of foods which you might choose to cook by roasting:

Meat, e.g. cheaper cuts of meat