Pot roast

While the toughness of their fibers makes such cuts of meat unsuitable for oven roasting, slow cooking tenderizes them, while the beef imparts some of its flavor to the water.

In the US, where it is also known as "Yankee pot roast",[4] the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid.

The more recent "Mississippi Pot Roast" is typically made with chuck, ranch flavored seasoning powder, and pepperoncini.

[5] According to the food writer James Beard, French immigrants to New England brought their cooking method called à l'étouffée for tenderizing meats.

Later immigrants from Germany to Pennsylvania and the Mid West cooked sauerbraten and marinated roasts, larded and slow-cooked for taste and tenderness.