Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat. tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. these cuts are american terms; different terms and butchering styles are used throughout the anglophone world and beyond. while the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. browning the roast before adding liquid is an optional step to improve the flavor. browning can occur at lower temperatures with a longer cooking time, but the result is less intense than a high temperature sea...

Source: Wikipedia