Hi All,
It was only when I got a reply, specifically Jennyema`s that I thought - what temperature are we talking about here? Is it degrees centigade or degrees Fahrenheit?
Now, as I understand it, pot-roasting is a method of cooking less tender joints /cuts of meat (especially beef and venison) on a bed of vegetables in a sealed/covered pot with a small amount of liquid and cooked for a in a low/moderate oven for sufficient time to render them "melt in the mouth". the cut of meat should be browned and removed from the pan. Brown in OO and butter or dripping and OO. Set the beef to one side. Add more fat if necessary and brown sliced onions, carrots (washed and peeled), sliced celery and gently brown in the fat. Place the meat on top of the vegetables and add wine/stock to come just above the level of the vegetables. Add a bayleaf or two (depends how many you`re cooking for) a couple of peppercorns and other spices such as a blade of mace a few peppercorns or a star anise, etc., cover and cook in a slow oven to moderate oven - no more than 350F/180C/?Gas Mark 4 is the equivalent in the UK or slow oven say 290F/143C/Gas mark 1 according to "Mastering the Art of Cooking". Check the pot whilst cooking to make sure it does not dry out and add extra stock if needed. The strained juices can be used to make a sauce and thickened if neccessary by adding slaked cornflour mixed with a little water to which you add a little of the hot stock (stir well) before returning to the pan to thicken by boiling for 3 minutes. If the sauce is lacking depth, add a dash of Worcestershire sauce or bitter (add touch of sugar or redcurrant jelly for lamb/venison). Season before serving with salt and freshly grated black pepper. Alternatively, use a slow cooker for less tender cuts/joints.
Hope this helps,
Archiduc