Pot Roasting Guidelines
There's nothing like Corned Beef or Beef Brisket cooked with your favorite winter vegetables. Many cuts of beef are a great base for stews, pot roast dinners and convenience cooking. These cuts are great for people who enjoy crock pot cooking as well. Following are our recommendations for how to cook a great pot roast or create a pot of hearty beef stew.
Three Easy Steps for Pot Roasting, Braising & Stewing Beef
Step 1: Remove beef from refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired. (Omit dredging and browning for corned beef brisket.)
Step 2: Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat. For pot roasts and other braised dishes, such as Swiss steak, chilis and shredded beef, use small amount of liquid (1/2 to 2 cups). For stews and soups, use at least enough liquid to cover beef. Corned beef brisket is cooked in liquid to cover beef.
Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) When the beef is done, it can be removed from the pan and kept warm while the cooking liquid may be thickened or reduced, as desired.
Pot Roasting, Braising and Stewing Beef Guidelines
|Beef Cut||Weight/Thickness||Approx. Total
(covered over LOW heat)
|Chuck Pot Roast, boneless
(Arm, Shoulder or Blade)
|2½ - 4 pounds||2 - 3 hours|
|Chuck Shoulder Steak
|¾ - 1 inch thick||1¼ - 1¾ hours|
|Boneless Round Rump Roast||3 - 3¼ pounds||2¾ - 3¼ hours|
|Round Steak (boneless)
(Eye or Bottom)
|¾ - 1 inch thick
1 - 1½ inches thick
|1¼ - 1¾ hours
1¾ - 2½ hours
|Brisket (fresh)||2½ - 3½ pounds||2½ - 3 hours|
|Corned Beef Brisket||2½ - 3½ pounds
3½ - 5 pounds
|2½ - 3½ hours
3½ - 4½ hours
|Beef for Stew||1 - 1½ inch pieces||1¾ - 2¼ hours|
|Shank Cross Cuts||1 - 1½ inch pieces||2 - 3 hours|
|Beef Short Ribs||2 x 2 x 4 inch pieces||1½ - 2½ hours|
|All cooking times are based on beef removed directly from the refrigerator.
Always use a meat thermometer to insure food safety. We are not responsible for typographical errors.