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Beef Cuts and Braising Tips

Source of Recipe

Unknown


Recipe Introduction

Pot roast is so-named because it calls for a beef roast that simmers to tenderness over a long time in a heavy pot. For maximum flavor, simmer the beef in beef broth. The cut of beef for a pot roast should be a well-exercised muscle that has plenty of flavor, but is not very tender.

List of Ingredients

Choose from:


Chuck (shoulder blade, contains the small “7-bone”)


Rump (from the hindquarter, boneless)


Round (upper thigh, contains small round bone)


Recipe

For perfect pot roast, follow these simple steps:


Brown roast well on all sides: This adds color and flavor which add to the appeal of pot roast.

Add broth as a flavorful liquid to braise roast in; other additions to this liquid might include a little red wine or tomato juice.