16 minutes ago, haresfur said:
Fair enough, but does a pot roast have to be done over coals?
Not necessarily over coals but in early kitchens a very necessary tool was the cast iron Dutch oven. For more tender cuts of meat, they would put it in the pot and put it on the fire, usually with more coals heaped on the top of the oven. For the tougher cuts like they would use for pot roast they would add liquid to braise the meat so that it could cook for a much longer time. As stoves evolved, it migrated to the top of the stove or, as we do now, even into the ovens. It seems that one of the most popular ways nowadays is just to throw it in the slow cooker. It is still a pot roast.
