A slow, moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Perfect for less tender cuts.
Is there anything that can bring back memories of time passed like a pot roast? Make a simple, slow cooked weeknight meal that can foster memories that are passed down
Best Beef Cuts
- Chuck roast
- Rump roast
- Short ribs
Preheat oven to 325°F.
Season beef with salt and pepper or your favorite spices.
Heat Dutch oven to medium heat and brown beef on both sides.
Pour in a small amount of liquid and add additional spices and ingredients.
Cover and cook in oven for 3-4 hours or until beef is fork tender.
Cooking Time Guide
All cook times are based on beef removed directly from the refrigerator.
|Beef Cut||Thickness/Weight||Cooking Time|
|Arm Roast (boneless)||2 1/2-3 1/2 lbs.||1 3/4-2 3/4 hours|
|Blade Roast (boneless)||2 1/2-3 1/2 lbs.||2 1/4-3 1/4 hours|
|Shoulder Roast (boneless)||2 1/2-3 1/2 lbs.||2 1/4-3 1/4 hours|
|Short Ribs (boneless)||1 1/2 lbs.||1 3/4-2 1/2 hours|
|Short ribs (bone-in)||2 1/2- 2 3/4 lbs.||1 3/4-2 1/2 hours|
|Bottom Round Roast (boneless)||3-4 lbs.||2 1/2-3 1/2 hours|
|Rump Roast (boneless)||3-4 lbs.||2 1/2-3 1/2 hours|
|Bottom Round Steak (boneless)||3/4-1 inch||1 1/4-1 1/2 hours|
|1-1 1/2 inches||1 1/2-1 3/4 hours|
|Brisket||2 1/2-3 1/2 lbs.||2 1/2-3 hours|