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.

Pot roasts make one-pot meals. Once the roast is simmering, the work is done, with little to clean up. For ultimate convenience, use a slow-cooker to simmer all day while you're busy with other things.

It's so easy. Just brown meat and flavourings, add liquid, cover and slow-simmer with some vegetables – that's all there's to it!

Get Ready

• Start with a 3 to 4 lb (1.5 to 2 kg) Pot Roast such as: Blade, Cross Rib, Top Blade, Bottom Blade Boneless, Shoulder or Brisket.
• Use a heavy deep pot with tight-fitting lid, such as a Dutch oven or pasta pot.

Cook's Notes:
A Dutch-oven is a heavy deep pot with a tight fitting lid. A heavy stock pot or pasta pot will work too – heavy is key.

Browning

• Pat roast dry and season all over with salt and pepper.
• Heat 2 tbsp (30 mL) vegetable or olive oil in Dutch oven over medium-high heat.
• Brown meat, searing on all sides turning with tongs until browned all over, about 8 to 10 minutes. Remove roast to plate; set aside.

Cook's Notes:
Searing intensifies the meat flavour, enriching the liquid for a rich beefy flavour.

Cook the flavourings

• Add about 1 cup (250 mL) of mixed diced vegetables such as carrot, celery, onion and garlic to pot.
• Cook for 2 to 3 minutes over medium heat, until lightly browned, adding more oil if necessary.

Cook's Notes:
If vegetables start scorching, add a splash of water to the pot.

Deglaze the pot and add cooking liquid

• Stir in 1/4 cup (50 mL) broth or red wine, scraping up any browned bits from the bottom of the pot (known as deglazing).
• Stir in 1 to 2 cups (250 to 500 mL) cooking liquid such as broth, canned tomatoes, soup or broth/red wine blend. Return roast to pot.

Cook's Notes:
Cooking liquid should be less than one-third up side of roast. Adding too much liquid will result in sauce that is dilute and weak-flavoured.

Pot roasts adapt well to slow cookers: After deglazing pot, transfer browned meat, flavouring vegetables and deglazing liquid to slow cooker. Reduce cooking liquid by a third to a half and cook according to slow cooker instructions.

Pot roast 2 hours; add vegetables.

• Return roast to pot and bring to simmer.
• Cover tightly with lid and slow-cook on stove-top over low heat or in 325°F (160°C) oven. Cook for 2 hours, checking occasionally to make sure at simmer and top-up liquid if pot cooks dry.
• Turn roast over. Scatter 3 to 4 cups (750 mL to 1 L) chunks of vegetables such as mushrooms, green beans, potatoes, parsnips, winter squash or carrots, around roast.

Cook's Notes:
A tight-fitting lid locks the moist heat in for best simmer. If lid is too loose, make a tight seal between lid and pot with a layer of foil or parchment paper.

Oven cooking is best to maintain constant simmer.

Cook until fork-tender; finish the sauce

• Cook an additional 45 minutes to 1 hour until vegetables and meat are fork-tender. Meat is fork-tender when it gives way when lifting roast with a fork.
• Remove roast and vegetables to platter; tent with foil to keep warm.
• Strain sauce (if desired) and skim off any surface fat. Return sauce to pot.
• Taste; if flavour is weak, simmer vigorously to reduce.
• Finish sauce by stirring in 1 to 2 tbsp (15 to 30 mL) chopped fresh parsley, and/or heavy cream, balsamic vinegar or red wine. Season to taste. Thicken with cornstarch if desired.

Cook's Notes:
To thicken with cornstarch, gradually stir together equal amounts of cornstarch and cold water (Note: 1 tbsp/15 mL cornstarch thickens 1 cup/250 mL liquid.) Whisk into sauce and bring to boil, cooking until just thickened.