Braising means foods that are browned in oil or butter and then surrounded by a small amount of liquid, water, stock or wine, and then covered and baked in a very slow oven for a long time. Vegetables and herbs are frequently added to the liqiud. This method can be applied to meats, fish or vegetables. It is a great method for cooking the tougher cuts of meat such as shanks, shoulder, brisket and so on. Pot roast is essentially a braise, where cheaper, but often extremely tasty cuts of meat, are baked with a small amount of liquid, so not stewed. Flavour and tenderness are imparted to the meat by this method.