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.
Slow cookers make Pot Roasts a good fit for weekday dinners.
- Season roast, in lightly oiled Dutch oven or stockpot, brown roast using medium-high heat.
- Add 1 to 2 cups (250 to 500 ml) 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.
You brown the meat before braising to lock in the juices.
Searing does not lock in juices, but it does help to add flavour and to add colour to the sauce. If you don’t have time to do the browning step not to worry – the results will still be delicious.
Tips for the perfect Pot Roast
Cook a pot roast on Sunday to enjoy the next night. Just arrange slices of leftover cooked roast in a baking dish with pan juices, cover and refrigerate. To reheat, cover pan with foil and heat in 325°F (160°C) oven for 30 minutes or until hot.
TIME SAVER: Browning Pot Roast before cooking helps to develop beef flavour BUT if pressed for time, you can skip this strep without too much sacrifice.
Roast Beef refers to a cut that has a chunky shape – often like a cylinder or cube. Roasts can have a range of sizes cut to suit you, from 1 lb (500g) Quick Roasts to 10 lb (4.5kb) or more. They come with a range of tenderness and require one of three basic cooking methods.
All Canadian roasts are sorted into 3 BASIC COOKING CATEGORIES so you know what you’re buying and how to cook it: Choose from OVEN ROAST, POT ROAST and ROTISSERIE ROAST.
Size Matters: Butchers recommend you buy enough beef for generous servings or to allow for leftovers:
• Buy 6 to 8 oz (175 to 250g) raw beef per person (boneless roast)
• Buy 12 oz (375g) raw beef per person (bon-in roast)
Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole. Heat sauce and pour over meat. Cover and heat in 350°F (180°C) oven for about 25 minutes.
Slow Cooker Solution:
Beef slow-cooker meals are the ultimate in convenience. To convert your favourite stew or pot roast recipe to cook in the slow cooker:
- brown beef, onion and garlic on stove-top (as usual); transfer to slow cooker insert
- deglaze the pan used for browning and add to meat in slow cooker insert
- adjust cooking liquid from recipe, using 30 to 50% less cooking liquid
- choose the low setting on slow cooker (high heat can cause meat to be stringy and overcooked)
- add fresh herbs and sweet green pepper near end of cooking
- adjust seasonings to taste before serving
- Brisket Pot Roast Boneless
- Brisket Double/Point End/ Deckle
- Blade Pot Roast Boneless
- Bottom Blade Pot Roast Boneless
- Top Blade Pot Roast
- Cross Rib Pot Roast Boneless
- Brisket Flat End
- Shoulder Pot Roast
Cook Pot Roast
Both beer and garlic mellow as they slow-simmer - so no need to be alarmed by the quantities used here - they accent the beef beautifully. BIG BONUS: Use the any leftover beef to make a hearty quick barley soup for next day lunch or dinner.
This slow-cooker beef recipe serves 4 to 6 with enough left over for delicious dinner options the next night.
Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer - that's all there is to it! “In terms of tenderness, I would give the roast 5 stars.” —Reader Comment
This slow-cooker pot roast is definitely not of the "ho-hum" variety. Serve roast with the Asian Slaw and some jasmine rice or Asian noodles. For a next day meal, make a Vietnamese-style sandwich by layering some leftover beef and Asian Slaw atop a sliced toasted baguette. TO MAKE WITHOUT A SLOW COOKER: Cook the pot roast with the sauce in the Dutch oven pot, covered with tight fitting lid in a 325°F (160°C) oven for about 3 hours or until meat is fork tender.
To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan: Cook beef pot roast and refrigerate overnight in the sauce it was cooked in. Next day, skim any fat from sauce and thinly slice roast crosswise; place slices of meat in an ovenproof casserole. Heat sauce and pour over meat. Cover with foil or casserole lid; heat in 350°F (180°C) oven for about 25 minutes.
Consider the convenience of the slow cooking Beef Pot Roast recipe – it makes its own delicious sauce while cooking and can also be made a day ahead, re-warming nicely in its own gravy. Could there be an easier dinner for family or guests than this Three-Tomato Beef Pot Roast? “I would use this method again – loved the combo cook, simple to follow and delicious results!!” —Reader Comment
This hearty recipe is essentially dinner-in-a-pot, using an interesting mix of fall vegetables and Canadian Beef. Although it has a whole head of garlic, its flavour mellows during cooking.
Pot roasts make the most comforting one-pot meals. And bonus – they’re so simple to make: Just brown meat and flavourings, add a liquid for cooking, cover and slow-simmer – that's all there is to it!
Make this easy slow-cooker recipe with your favourite Pot Roast: Cross Rib, Blade or Shoulder. If you want to make in the oven, brown and cook the roast in a heavy covered Dutch Oven pot or cast-iron roaster at an oven temperature of 325°F (160°C) for 3 hours or until fork-tender.
The slow-cooker in summer is the perfect way to keep your kitchen cool. Use it to cook beef pot roast for amazing pulled beef that's great for topping buns or baked potatoes. Make ahead for the ultimate convenience.
The slow-cooker is great to use all year-round. Use it in summer to help keep your kitchen cool and ensure that you are out of the kitchen enjoying summer-fun! If you find Ancho chili paste in the grocery store, you can substitute it for the canned chipotle peppers.