Slow Cooking Pot Roast

slow cooking
A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying
A process of cooking at a low temperature for a long period of time, also known as smoking, which uses wood chips that have been soaked in water.
(Slow Cook) to cook for a prolonged period of time over low heat

pot roast
Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut), then slow-cooking in liquid in a covered dish.
A piece of meat cooked slowly in a covered dish
cut of beef suitable for simmering in liquid in a closed pot