Pot Roast Know How - Canadian Beef | Canada Beef

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.

Get Ready

  1. SEASON roast, in lightly oiled Dutch oven or stockpot, brown roast over medium-high heat.
  2. ADD 1 to 2 cups liquid such as red wine, broth, canned tomatoes or soup.
  3. 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).
  4. 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.

Watch

Common Cuts

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

Myth Buster

MYTH:

You brown the meat before braising to lock in the juices.

TRUTH:

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 Perfect Pot Roast

Cooks Notes:

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)

Make-ahead Tip:

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 following these simple steps:

  1. BROWN beef, onion and garlic on stove-top (as usual); transfer to slow cooker insert.
  2. DEGLAZE the pan used for browning and add to meat in slow cooker insert.
  3. ADJUST cooking liquid from recipe, using 30 to 50% less cooking liquid.
  4. CHOOSE the LOW setting on slow cooker (HIGH heat can cause meat to be stringy and overcooked).
  5. ADD fresh herbs and sweet green pepper near end of cooking.
  6. ADJUST seasonings to taste before serving.

Cuts used with Pot Roasting

Raw, Brisket Pot Roast Boneless

Brisket Pot Roast Boneless

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.


Raw, Brisket Double/ Point End/ Deckle

Brisket Double/ Point End/ Deckle

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.


Raw, Blade Pot Roast

Blade Pot Roast

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.


Raw, Bottom Blade Pot Roast Boneless

Bottom Blade Pot Roast Boneless

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.


Raw, Top Blade Pot Roast

Top Blade Pot Roast

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.


Raw, Cross Rib Pot Roast Boneless

Cross Rib Pot Roast Boneless

A lean flavourful beef cut, Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.


Raw, Brisket Flat End

Brisket Flat End

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.


Raw, Shoulder Pot Roast

Shoulder Pot Roast

A lean flavourful beef cut, Pot Roast needs to be slowly simmered/braised for optimal tenderness, much like stew.


Pot Roast recipes

Slow Cooker Jerk Beef Pot Roast with Braised Carrots, Rice & Peas and Wilted GreensA traditional pot roast is transformed with tropical flavours like allspice, cinnamon and coconut milk. The slow cooker and shortcut Rice & Peas method means this recipe can be a great dinner option any night of the week. Brown rice and wilted greens provide the fibre boost for this meal. This meal provides a whopping 109% of your daily zinc needs.
Barbecue-Style Pot RoastTake the heat out of the kitchen with barbecue-braising. This recipe works using Simmering Steaks too, but cooks them for only about an hour.
Beef Pot Roast with Braised VegetablesClassic Beef Pot Roast makes a delicious meal that is ready when you are when made in the slow cooker. If you don't own a slow cooker, cook the pot roast and vegetables in a heavy Dutch oven pot at 325°F (160°C) in the oven for about 3 hours or until fork-tender.
Slow Cooker Pulled Beef Barbacoa-styleThe 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.
Corned Beef Dinner with Marmalade GlazeThis recipe is a perennial favourite for St. Patrick's day. Use a large slow cooker (20 to 24 cup or 5 to 6 L) for this recipe. If you have a smaller one, cut the corned beef brisket to fit. The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables. Serve with your favourite mustard.
Beer & Garlic Beef Pot RoastBoth 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.
Marvellous Mushroom Pot RoastPot 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!
Mexican Barbecoa Beef BitesThis slow simmer dinner is perfect for a small family on a cold winter's day. Since it is made with Simmering Steak, you get a meal that is much like a stew or pot roast. It's perfect to prepare in the slow cooker.
Ginger-Braised BeefBeef Simmering Steak becomes meltingly tender when simmered in this ginger stir-fry type of sauce in this slow cooker recipe. You can substitute chopped spinach for the bok choy, simmering for just three minutes or until the spinach is just wilted. Serve with Chinese noodles or steamed rice.
Slow-Cooker Greek Beef Pot Roast with Garden Orzo SaladMake 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.
Summertime Slow-cooker Pulled BeefThe 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.
Hearty Fall Beef Pot Roast DinnerThis 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.
Barbecue Style Beef Pot RoastTo 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.
Slow Cooker Marvellous Mushroom Pot RoastPot 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
Three-Tomato Beef Pot RoastConsider 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