Because beef stew and pot roast are prepared using almost the same ingredients, most people have difficulty distinguishing between the two dishes.
The main difference between beef stew and pot roast is that beef stew is made by cooking small chunks of meat within a short period while pot roast is made by slow-cooking large and tough meat.
There are other factors associated with differentiating between beef stew and pot roast.
All these differences have been provided for you. As you continue reading, you will discover the nutritional value of beef stew and pot roast. There are also cooking tips for pot roast and beef stew.
What’s The Difference Between Beef Stew And Pot Roast?
Although beef stew and pot roast are prepared with meat, they are cooked differently.
There are other differences between both meals. The table below differentiates between beef stew and pot roast.
| Beef Stew | Pot Roast |
| Beef stew is made by cooking small chunks of meat. | Pot roast is made by cooking a large piece of a tough cut of meat in moist heat. |
| Beef stew has a shorter preparation time because the meat is cut into smaller chunks. | Pot roast is slowly cooked, hence, has a longer preparation time. |
| Beef stew is mostly made on cookers or stoves. | Because pot roast requires moist heat, it is cooked in the oven or pressure cooker. |
| Beef stew always has thick gravy. | Unless you thicken the gravy, the pot roast has thin gravy. |
| Beef stew requires more vegetables. | Pot roast does not require as many vegetables. |
| Beef stew has more sodium content due to the addition of seasonings, spices, and condiments. | Pot roast contains less sodium. |
| Beef stew appears to be a healthier option because it contains more veggies and less fat. | Pot roast contains fatter. |
| The chunks of meat in beef stew hardly melt because it is not slow-cooked for a long period although they are still tender. | Because it is so tender, a well-cooked pot roast can sometimes melt in your mouth. |
Beef Stew Nutrition
These are the nutritional elements contained in a serving size of 252g. Per serving, beef stew contains 268 calories.
| Nutritional element | Grams | Daily Value |
| Total Fat | 8.1 g | 12% |
| Saturated fat | 3.7 g | 19% |
| Trans fat | 0.4g | |
| Cholesterol | 86 mg | 29% |
| Sodium | 165 mg | 7% |
| Potassium | 807 mg | 23% |
| Total carbohydrate | 0 g | 0% |
| Dietary fiber | 3.3 g | 13% |
| Sugar | 4.5 g | – |
| Protein | 29 g | |
| Vitamin C | – | 29% |
| Vitamin A | – | 85% |
| Vitamin B6 | – | 0% |
| Iron | – | 19% |
| Magnesium | – | 0% |
| Calcium | – | 6% |
| Cobalamin | – | 0% |
Pot Roast Nutrition
These are the nutritional elements contained in every 100 grams of Pot roast you consume. Every 100 grams of Pot roast contains 297 calories.
| Nutritional element | Grams | Daily Value |
| Total fat | 19 g | 29% |
| Saturated fat | 8 g | 40% |
| Cholesterol | 116 mg | 38% |
| Sodium | 47 mg | 1% |
| Potassium | 231 mg | 6% |
| Total carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugar | 0 g | – |
| Protein | 29 g | 58% |
| Vitamin C | – | 0% |
| Vitamin D | – | 2% |
| Vitamin B6 | – | 15% |
| Iron | – | 13% |
| magnesium | – | 4% |
| Calcium | – | 1% |
| Cobalamin | – | 35% |
Tips for cooking beef stew and Pot roast
Consider these tips to enjoy a delicious meal;
- The meat should be at room temperature before cooking.
- Always buy quality meat.
- For pot roast, pat the large piece of meat till it’s dry to allow the salt to penetrate. A teaspoon of salt per pound of meat is recommended when marinating. Allow the beef to rest for about 30 minutes after marinating before placing it in the oven.
- When making beef stew, cut the meat against the grain. Cutting the grain causes it to tenderize more quickly.
- Always use a timer when cooking; a burnt beef stew or pot roast can taste awful.
- When cutting food items for beef stew, cut them the same size to ensure even cooking.
- Use stock to prepare a tastier meat stew.
- For a savory dish, sear your meat before adding ingredients and vegetables.
- Cook beef stew or pot roast with aromatics.
- Allow the pot roast to rest for about 5 minutes before slicing to allow the juices to be evenly spread.
Final Note
Although beef stew and pot roast are cooked differently, they are both savory dishes that can be enjoyed by anyone. Which do you prefer, beef stew or pot roast? And why?
Let us know in the comments section.
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