Pot Roast
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 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.
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.
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
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.
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.
Slow cookers make Pot Roasts a good fit for weekday dinners.
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.
Beef slow-cooker meals are the ultimate in convenience. To convert your favourite stew or pot roast recipe to cook in the slow cooker following these simple steps:
Common Cuts | Pot Roast
One of the most flavourful beef cuts, Pot Roast needs to be slowly simmered/braised for optimal tenderness. Brisket can also be cooked slowly on the grill by indirect heat or it can be smoked or made into corned beef.
The thicker section of the brisket that is ideal for barbecue smoking and for turning into pulled beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. It is also good marinated and slow roast/pot-roast/braise.
One of the best beef cuts for pot roast or cut into chunks for stew, slowly simmer/ braise in a seasoned broth in a covered container for optimal tenderness.
One of the best beef cuts for pot roast or cut into chunks for stew, slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
The best beef for pot roast or pulled beef or cut into chunks for stew. Slowly simmer/braise in a seasoned broth in a covered container for optimal tenderness.
A lean flavourful beef cut, Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.
Alternate Cuts | Pot Roast
Thinner section of the brisket that is ideal for corned beef. Bold beefy flavour. Tender when slowly-cooked and thinly sliced. Also good marinated and slow roast/pot-roast/ braise.
A lean flavourful beef cut, Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.