Pot roast and roast beef are popular staples in the United States, especially on special occasions or festive periods. They are both ways to transform tough cuts of meat into tender cuts.
Pot roast is a beef dish that is made by slow-cooking tough cut of beef until it is fork-tender. Roast beef, on the other hand, is beef that has been roasted over high heat.
Although they both have a lot of similarities, there are some key differences between these two delicacies. I will differentiate extensively between these two staples in this article. So, let’s get started.
What is pot roast?
Pot roast is a beef dish that is made by cooking tough cuts of beef at low heat in a pot or in the oven. This dish was introduced by French immigrants and has since been a staple meal in the United States.
The cuts of meat used for this dish include chuck roast, rump roast, and round roast. These cuts of beef are tougher than other cuts of meat but are particularly flavorful and less expensive.
How is pot roast made?
Pot roast is usually cooked in low heat for a long period of time. It is done either in a pot on the stove or roasted in an oven.
Afterward, it is spiced further, and herbs are also added for more taste. Then the beef broth is added to the mix, and it is left to simmer at low heat for about 2 – 3 hours.
While for the oven method, the roast is spiced and dressed with vegetables. Then baked at a temperature of around 325 degrees Fahrenheit for 3 – 4 hours. Afterward, it is wrapped with foil and left to rest for 10 minutes before it is served.
What is roast beef?
Roast beef is also a beef dish made by roasting or cooking in the oven. It was introduced by English immigrants, and since then, it has been a popular main course dish in the United States.
The cut used for this dish is tenderloin, round steak, flat steak, and chuck roast. This is because of their unique taste and tenderness, which they render during roasting.
How is roast beef made?
Roast beef is usually cooked at an internal temperature of 325 degrees Fahrenheit. Firstly, the cut of beef is seasoned properly with kosher salt and pepper.
Afterward, the roast beef is fried on a frying pan with olive until it is golden brown on both sides. Then the golden brown roast is placed in a roasting pan and cooked till it reaches 145 degrees Fahrenheit; this usually takes around an hour.
At this point, the roast beef would have become more tender. It is then allowed to rest for 10 minutes before it is served and eaten alongside gravy.
What is the difference between pot roast and beef roast?
Both pot roast and roast beef transform tough cuts of beef into tender dishes. However, there are a few key differences between these two dishes. They include;
1. Cooking method
The first and obvious difference between pot roast and roast beef is their cooking method. While roast beef is slow-cooked dry, pot roast is cooked in liquid (broth, wine, stock, or water).
2. Cut of beef used
Another key difference between these two dishes is the cut of beef used in making them. Pot roast features chuck roast, rump roast, and round roast, while roast beef features tenderloin, round steak, and flat steak.
3. Cooking time
The time required for cooking these two dish is also another way to differentiate them. Roast beef cooks for 1- 2 hours overall, and pot roast cooks 4 – 5 hours overall.
4. Their origin
Both dishes hail from different origins. Pot roast hails from France, while roast beef hails from England. However, they were both introduced to the US by immigrants and have since become staple meals.
Although they are both tender, pot roast tends to be tougher than beef roast.
Pot roast vs roast beef – Nutritional information
According to the US Department of Agriculture, a 100 gram serving of pot roast and roast beef contains;
For pot roast
- Calories: 297
- Protein: 29g
- Fat: 19g
- Sodium: 47mg
- Potassium: 231mg
- Cholesterol: 116mg
It also contains calcium, cobalamin, magnesium, iron, Vitamin B, and Vitamin C.
For beef roast
- Calories: 170
- Protein: 28g
- Fat: 6g
- Cholesterol: 86mg
- Sodium: 47mg
- Potassium: 377mg
It also contains saturated fat, trans fat, cobalamin, magnesium, iron, Vitamin B6, and Vitamin D.
Pot roast vs roast beef – Which is healthier?
Overall, roast beef tends to be a healthier option than pot roast as it contains less fat and and moderate amount of calories.
What else is roast beef called?
Roast beef is also called chuck eye roasts, chuck pot roasts, and chuck roll roasts.
Can you use other cuts of meat for pot roast and roast beef?
Yes, you can. You can use lamb and pork, but your dish may lack in quality.
Which herbs are used to make pot roast?
Rosemary, parsley, thyme, bay leaf, and oregano are some of the best herbs used in making pot roast.
What is the best liquid to use for pot roast?
The best liquid for pot roast is beef broth or stock. However, you can also use vegetable broth, chicken broth, wine, water, or even beer.
Conclusion: Pot roast vs roast beef
Pot roast and roast beef are delicious, whether you are buying at a restaurant or making it yourself at home. However, you should know how they differ and which cooking method is best for the cut of steak you have.
I hope you enjoyed this article, if you did, you should also see andouille sausage vs kielbasa sausage.
Thank you for reading this article.