Pot roast is comfort food. Derived in some measure from the New England boiled dinner concept, pot roast features meat that is first browned, then stewed together with vegetables in some liquid element, such as water, broth or wine. The term "pot roast" can refer to the meat itself, as well as to the dish as a whole. Typically, cuts of beef like brisket, top and bottom round and chuck are chosen for pot roast. Broiling the meat is a browning method alternative to braising.
Things You'll Need
Beef, such as chuck, brisket or London broil
Preheat the broiler.
Take the meat out of the refrigerator and allow it to warm to room temperature.
Pour about 2 tbsp. of olive oil over the steak and rub into both sides.
Salt and pepper the beef on both sides.
Put the meat into the broiler, at about 6 inches from the flame, until the top is browned--typically about five to seven minutes.
Turn the meat over and brown the other side, usually another five to seven minutes.
Remove the meat from the broiler and let it sit for five minutes or so.
Some updated versions of pot roast allow you to slice the broiled meat to serve with previously stewed vegetables. A more traditional option is to put the broiled meat into the pot and allow it to stew with the vegetables for an hour or more.
Be careful when handling hot meat, as juices can splatter and cause burns.