Braise meat or vegetables by cooking them very slowly in fat and a small amount of liquid. If you braise those potatoes and carrots, they'll be delicious!
The word for this cooking method comes from the French braiser, "to cook over live coals," and braise, "live coals." When you braise food today, you're not literally cooking over coals, but you are aiming for a combination of dry and wet cooking. A true braise involves searing or lightly frying, and then adding liquid and cooking in a covered pot on a low heat. Meat and root vegetables become particularly tender when you braise them.