Pot-roasting is a terrific way to turn tough cuts of meat tender, but did you ever wonder why that happens? Learn the science of braising and pot-roasting in this online cooking class. Discover what “cooking en cocotte” means, and why it works. And while this method of cooking is not quick, it is certainly simple and does not require any fancy equipment. We’ll show you what equipment is preferred—including the best Dutch oven and instant-read thermometer—and how to know which cuts of meat work best for these recipes. We will share two core technique videos that answer lots of questions and provide great tips. Finally, prepare recipes for French Style Pot-Roast, Beef Braised in Barolo, and Pork Roast en Cocotte with Apples and Shallots.