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
What
You'll Need
Best Beef Cuts
for Braising
- Brisket
- Chuck roast
- Rump roast
- Short ribs
Preheat oven
Preheat oven to 325°F.
Season beef
Season beef with salt and pepper or your favorite spices.
Brown beef
Heat Dutch oven to medium heat and brown beef on both sides.
Add ingredients
Pour in a small amount of liquid and add additional spices and ingredients.
Cook
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 |
