and some are supposed to be braised, while others are supposed to be pot roasted. As far as I can tell, both are seared and then partially covered in simmering water. What is the difference between these cooking methods?
I was trying to figure out what the document from your question may have been implying by the cuts the different cooking techniques were recommended for. And I'd guess, because Pot Roasting is applied to more connective heavy cuts, that braising would be a shorter cooking time. That's my best guess.
My Fanny Farmer recipe for pot roast does not submerge the roast in the liquid. So I would interpret the two words like this:
braised: cut into pieces (perhaps bite-sized, perhaps serving sized) and submerged in simmering liquid for a long time, probably with lid to prevent liquid loss
pot roasted: left whole and put into a lidded pot with an inch or so of liquid, held out of the liquid by a trivet or saucer or just a lot of vegetables at the bottom of the pot, simmered on the stove or in the oven
Both ways are moist heat, but there are differences.
pot roast and braising are the same method of cooking.the only difference is that for pot raost we use a whole piece of meat like chuck eye roast.on the other hand for braising we use 1 and 1/2 inch thick steaks like osso buco(cross cut shank).we cut osso buco this way I mean their thickness- in order to keep the steaks from breaking up during cooking.cause if they break up then they will be served as stew.therefor the differences between pot roast,braising and stew are the type of cuts we are going to cook and serve.