Here, the only difference to traditional braising is that the meat is uncovered during cooking. Pot roasts are typically made using richly marbled humble cuts, to create tender meat, with a crispy, caramelised outer layer.
1. Prepare & preheat
Preheat your oven to 160ºC/140ºC/Gas3. Place the joint in a roasting tin, rub salt over the top of it, and pour in enough water, stock or wine to cover the bottom quarter to a third of the meat. You can add a few diced vegetables too if you like.
2. Slow cook
Pop in the oven and cook for the times shown below, topping up the liquid as required and basting 2-4 times. After the cooking time is up, check your joint at 15 minute intervals until it's done - the meat is ready when you can pull it apart with a fork!
3. Rest & carve
Remember to rest the joint somewhere warm - 10 minutes for the Mini Pot Roasts and 20 minutes for the larger ones. Then place the joint upside down (so the meat doesn't get squashed) and slice.
This is a great time to reduce the cooking liquor into a tasty gravy.