Pot roasting or braising is simple. Long, slow cooking yields an irresistibly tender roast from some of the most economical and flavourful cuts of beef. Once the roast is simmering, the work is done, with little to clean up.
Pot Roast: Get Ready
- SEASON roast, in lightly oiled Dutch oven or stockpot, brown roast using medium-high heat.
- ADD 1 to 2 cups liquid such as red wine, broth, canned tomatoes or soup.
- COVER and simmer on stove top or in 325°F (160°C) oven for 3 hours or until fork-tender (or simmer in slow cooker on LOW for 8 to 10 hours).
- ADD chunks of vegetables for final 45 minutes, if desired. Skim fat from sauce and season to taste
TIME SAVER: Browning Pot Roast before cooking helps to develop beef flavour BUT if pressed for time, you can skip this step without too much sacrifice.