Beef is served in multiple forms for special occasions. This is because beef has a unique taste and can be prepared in different methods. Common dishes are beef brisket and pot roast. What is the difference between beef brisket and pot roast? Let us find out in this article.
Summary Table
| Brisket | Pot Roast |
| Prepared by basting as it cooks | Prepared using a slow cooking technique |
| Contains 44 calories, 2.1 grams of fat, and 5.9 grams of protein in a 1oz serving | Contains 63 calories, 3.7 grams of fat, and 6.7 grams of protein in a 1 oz serving |
| Can be served as pastrami or with noodles in soup | Served with vegetables |
Descriptions
Brisket is a cut of beef meat from the breast to the lower chest. It is considered as one of the nine primal cuts of beef. This cut contains connective tissues and collagen fibers. Brisket contains 44 calories, 2.1 grams of fat, and 5.9 grams of protein in a 28.4 gram serving (1 oz). It requires the correct cooking method to become tender. Brisket is usually cooked using the basting technique. This cooking technique allows meat to be cooked in its own juices or a prepared sauce or marinade. Meat is heated for extended periods of time and the sauce are brushed onto the meat to keep it moist during the cooking process. Others prefer to rub herbs and spices on the raw meat then slowly cook it. Then the meat is grilled to become barbecue.
In some countries it is prepared differently. In traditional Jewish cooking, brisket is spiced and smoked to make pastrami. In Hong Kong, it is cooked over low heat for hours and served with noodles in soup. In New Zealand, it is boiled in water with seasonings and served with potatoes and vegetables. In Korea, it is famously cooked on a hot plate and served with lettuce, onions, and hot pepper paste.
Pot roast is a braised beef dish. It is made by browning beef to induce a Maillard reaction (a chemical reaction between amino acids and sugars that gives browned food its distinct flavor) and then slow cooking it for hours. Pot roast contains 63 calories, 3.7 grams of total fat, and 6.7 grams of protein in a 1 oz serving. Typical beef cuts for pot roast are chuck steak and chuck roast. These cuts contain fiber which makes them tough and unsuitable for grilling or roasting. Pot roast, when correctly prepared, is very tender and succulent. It is often served with vegetables such as onions, potatoes, and carrots which are simmered in the liquid produced during the slow cooking process.
Brisket vs Pot Roast
While brisket and pot roast are both beef, there are key differences on their components, preparation, nutritional content, and method of consumption.
Components
Brisket is a cut of beef meat from the breast to the lower chest while pot roast is a beef dish made from a chuck steak or chuck roast cut.
Preparation
Brisket is usually prepared using the basting technique so that the meat will be kept moist during the cooking process and become tender. On the other hand, pot roast is braised and then slow cooked to become tender.
Nutritional Content
A 1 oz serving of brisket contains 44 calories, 2.1 grams of fat, and 5.9 grams of protein. The same serving of pot roast contains 63 calories, 3.7 grams of fat, and 6.7 grams of protein. So generally pot roast is less healthy than brisket due to higher fat content.
Where Can You Buy Them?
Chuck roast (pot roast) is pretty easy to find at your local grocery store. On the other hand, an excellent brisket can be more challenging to find. The best place to buy a good brisket is from a local butcher or an online source that delivers the meat right to your home.
What Do They Taste Like?
Beef brisket is a very popular choice of meat for grilling. The fat from the outside gives the meat more flavor. However, if not cooked properly, some say their briskets turn out tasting like a pot roast! To avoid this problem, you can follow these tips:
- Avoid wrapping the brisket in foil: the foil keeps moisture trapped inside the meat. If the meat has too much moisture, your brisket will taste like a pot roast. Instead of foil, wrap your brisket in parchment baking paper to keep moisture from building up inside the meat.
- Avoid wrapping brisket too early: if the meat is wrapped too early, it may not develop the right level of “bark,” which adds significantly to the meat’s flavor. The meat is best left unwrapped for the first few hours of cooking to allow the smoke to get into the meat and form the bark.
- Avoid braising: this can happen if the brisket is kept in a foil pan or pot that traps the juices. In this way, the meat braises rather than smokes. It’s better to place the meat directly on the grill to get that smoky brisket flavor everyone loves.
The flavor of a pot roast depends entirely on the spices and other ingredients added to the meat as it cooks. You can add the following to your pot roast recipe to add more flavor:
- Carrots & onions
- Beef broth
- Red wine
- Worcestershire sauce
- Garlic
- Salt & pepper
- Dried thyme
- Dried oregano
- Italian seasoning
- Seasonings of your choice
