Pot roasting is a method of cooking meat or poultry with vegetables in a heavy saucepan or casserole with a tightly fitting lid on top of the stove. Traditionally, meat and vegetables are browned in fat and then covered and cooked slowly over low heat, the cooking time depending on the weight of the meat. Liquids, such as stock or water, and herbs may be included to give flavour to the meat. This method of cooking is especially recommended for meat which benefits from long, slow cooking. If a large enough saucepan or casserole is not available, the meat and liquid may be cooked in the oven and the vegetables cooked in a separate saucepan.