What cooking technique involves cooking food slowly in a small amount of liquid in a covered pot?

The technique that involves cooking food slowly in a small amount of liquid in a covered pot is stewing. In this method, the food (often meat, vegetables, or both) is typically cut into pieces and placed in a pot along with some liquid, such as broth or water. The pot is covered, which helps to trap steam and maintain moisture, allowing the ingredients to cook gently and evenly over a low heat for an extended period. This slow cooking process allows flavors to meld together and helps to tenderize tougher cuts of meat by breaking down connective tissues, resulting in a rich and flavorful dish.

Other cooking methods listed, such as searing, grilling, and roasting, involve different techniques and temperatures. Searing is typically done at high heat to create a flavorful crust on food before further cooking. Grilling cooks food quickly over direct heat, imparting a distinct charred flavor, while roasting involves cooking food at higher temperatures in an oven, often without the use of liquid. These methods do not align with the slow cooking and covered pot approach that defines stewing.