What is the difference between pot roast and beef stew??? Recipes, please?

Answer 1

Given the way my family makes pot roast, the main difference is that for stew, the meat is cut into cubes, for pot roast, left whole.

Pot roast: Get a cast iron dutch oven (big pot), and get it hot.

Meanwhile, salt and pepper all sides of the meat, and stick a clove or two of garlic inside the meat.

Sear every side of the meat until it's dark brown (will fill your house with smoke, but so be it -- really let that meat brown on each side before searing another side, and do every side).

Turn heat as low as possible, and cover the pot. Edit: Unlike the other recipes, I say, don't add any liquid. The meat cooks in its own juices, which is why you also don't need other flavors. You get a really intense flavor. (The juices come out of the meat, so, over time, there's liquid in the pot.)

Leave it alone, turning the meat every half hour or so for 2&1/2 hours.

Toss in some pealed red potatoes (cut, if they're big; whole if they're small) and some cut, pealed carrots.

Let cook until the veggies are cooked.

Remove everything except the juices.

Add flour and whisk into the juices.

Let the flour cook until it's very dark brown.

Add water, and whisk and cook, add salt and pepper to tase (this is your gravy).

With stew, cut the meat into cubes, make flour, salt, and pepper mixture, and roll the meat around in it to cover every surface with flour.

Brown in hot dutch oven, with some oil in it.

Remove meat (do in small batches, so you don't crowd the meat).

Make gravy (as above for pot roast -- really let the flour get dark brown).

Put meat back in and cook for at least 1 &1/2 hours.

Add potatoes, carrots, onion, a bay leaf.

Remove bay leaf after about 1/2 hour.

Answer 2

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Answer 3

A pot roast is easiest in my opinion in the crock pot. You just put in your beef roast (the cheaper it is the better flavor you will get) and cut up vegetables. You should put the vegetables on bottom and the roast on top. I usually use carrots, celery, mushrooms, onions and potatoes. You can also add rutabegas and parsnips. I always add an envelop of lipton's dried onion soup mix sprinkled over the top. Fill crock pot about 1/2 way with water and cook on low all day. When you are ready to eat remove all the vegetables and meat. You will want to transfer the drippings (the water that you added earlier that has mixed with the beef juices and veggie flavors) to a sauce pan. Add a couple of teaspoons of flour sprinkled over top and stirred in and simmer stirring constantly until thick. Add more flour to make it thicker but be sure to heat and wait a while to see how thick it will get before adding more! This will make a gravy you can serve over your meat and veggies. Leftovers are the perfect start for your beef stew.

Shred meat and cut any big pieces of vegetables into bite sizes. Place in pot with vegetables and leftover gravy. If you need to expand your leftovers you can add a can of peas or veg-all or other canned veggies. Add a little more water and heat through. If you want your stew to be thicker add a little more flour. I like to use a can of refrigerated pop-open biscuits and place them around the top of the stew and cover the pot with a tight fitting lid. This will steam the biscuits and make them like dumplings.

Answer 4

They are similar but, Stew meat is the roast cut into approximately 1" cubes. Pot Roast typically includes carrots and potatoes, where stew has additional veggies such as tomatoes, corn, peas etc. Both broths are thicken at the end of cooking for gravy.

Answer 5

Pot roast is actually braised, not roasted. An oven roast, is actually roasted dry. A pot roast will have sauce and be juicy and the same color through and through. An oven roast will, ideally, be medium rare, still pink inside. A pot roast will fall apart. You can eat it with a fork. An oven roast will hold together and need to be cut with a knife. You generally pot roast tough meats, like brisket, while you oven roast more tender cuts, like sirloin or prime rib.

Answer 6

Well, pot roast is a roast with all your vegies you want, roasted in the oven.......and beef stew is left over pot roast pieces cut up (or you can buy the pieces if you didn't roast a roast) with all the vegies and alittle flour put in so the juices will get thicker. And I make this on the stove top and serve over biscuts.

Answer 7

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

well you can go to www.foodnetwork.com and they have a lot of answers.