Daube is a classic French dish made with red meat, usually beef braised in wine. The name is derived from the traditional terracotta daubière pot used to cook a daube.
Estouffade is the French term for a braise.
Pot Roast is the American term for a braise, commonly made with a chuck roast, carrots, onions and potatoes.
Sauerbraten is a German pot roast. It is often prepared with beef, or other meat such as venison, lamb, mutton, pork, and horse meat is marinated in a mixture of vinegar or wine, water, herbs, spices and seasonings. The marinade acts to tenderize the meat meat and gives the sauerbraten’s signature vinegary flavor. Sauerbraten is traditionally served with side dishes, such as red cabbage, potato dumplings, spätzle, boiled potatoes, or potato pancakes.
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