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Beef Pot Roasting 101
What is pot roasting? Pot roasting is also called braising, and is the preferred cooking method for less tender cuts of meat. Beef is placed in a heavy pot with a small amount of liquid, and then tightly covered with a lid to retain moisture. The roast is then simmered on top of the range, or in a 325 degreee F oven for several hours, or until tender.
Should I brown the pot roast first? Browning the beef, although not essential, is a recommended step that adds flavor and a deep rich color.
How does pot roasting differ from using a slow cooker? Using a slow cooker is the same basic method. Long, slow cooking in a small amount of liquid, in a covered container is what makes beef very tender. For best results, follow the directions that came with your slow cooker.
Email us at wbc@beeftips.com to receive a copy in the mail. Please include in the subject: Free Beef Pot Roasting Brochure; include your full name and mailing address and we will mail you a brochure FREE! |
Braising vs. Stewing 101?
There's nothing like a stockpot filled with beef in broth, wine or another liquid gently simmering on the stove to evoke the comforts of home. The final result of this slow cooking method is tender beef that melts in your mouth and warms you through and through. Both methods, braising and stewing, work best when you start out by browning the beef in a little bit of oil. Braising tends to be the method of choice for large cuts of beef such as a pot roast or brisket with a small amount of liquid, while stewing tends to use cubes of beef mixed with vegetables and other ingredients with a larger quantity of liquid.
3 Easy Steps to Braising and Stewing |
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BIG Changes for WI TEAM BEEF coming soon!
- New team member sign up coming late September
- Get linked in with other Wisconsin team beef members
- Log miles to win prizes
- Join us October 17, 2010 for the American Heart Walk in Milwaukee, WI
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