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Braising

A slow, moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Perfect for less tender cuts.

Is there anything that can bring back memories of time passed like a pot roast? Make a simple, slow cooked weeknight meal that can foster memories that are passed down through generations.

A Step by Step Guide to Braising Beef
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Beef is a nutritional powerhouse in a smaller package than other protein foods. Apart from being a great source of protein, it would take 8 ounces of cooked chicken breast to eat the same amount of iron as in just 3 ounces of beef, and nearly 7 times (20 ounces) the amount of chicken to get the same amount of zinc in a serving of beef!1
  1. Step: 01: Preheat oven

    Preheat oven to 325°F.
  2. Step: 02: Season beef

    Season beef with salt and pepper or your favorite spices.
  3. Step: 03: Brown beef

    Heat Dutch oven to medium heat and brown beef on both sides.
  4. Step: 04: Add ingredients

    Pour in a small amount of liquid and add additional spices and ingredients.
  5. Step: 05: Cook

    Cover and cook in oven for 3-4 hours or until beef is fork tender.

Tip

Braise in a slow cooker for 4 hours on high or 6-8 hours on low.
Cooking Time Guide
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All cook times are based on beef removed directly from the refrigerator.
  • Arm Roast (boneless)
    Arm Roast (boneless)
    Thickness/Weight

    2 1/2-3 1/2 lbs.

    Cooking Time

    1 3/4-2 3/4 hours

  • Blade Roast (boneless)
    Blade Roast (boneless)
    Thickness/Weight

    2 1/2-3 1/2 lbs.

    Cooking Time

    2 1/4-3 1/4 hours

  • Shoulder Roast (boneless)
    Shoulder Roast (boneless)
    Thickness/Weight

    2 1/2-3 1/2 lbs.

    Cooking Time

    2 1/4-3 1/4 hours

  • Short Ribs (boneless)
    Short Ribs (boneless)
    Thickness/Weight

    1 1/2 lbs.

    Cooking Time

    1 3/4-2 1/2 hours

  • Short ribs (bone-in)
    Short ribs (bone-in)
    Thickness/Weight

    2 1/2- 2 3/4 lbs.

    Cooking Time

    1 3/4-2 1/2 hours

  • Bottom Round Roast (boneless)
    Bottom Round Roast (boneless)
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    2 1/2-3 1/2 hours

  • Rump Roast (boneless)
    Rump Roast (boneless)
    Thickness/Weight

    3-4 lbs.

    Cooking Time

    2 1/2-3 1/2 hours

  • Bottom Round Steak (boneless)
    Bottom Round Steak (boneless)
    Thickness/Weight

    3/4-1 inch

    Cooking Time

    1 1/4-1 1/2 hours

  • Thickness/Weight

    1-1 1/2 inches

    Cooking Time

    1 1/2-1 3/4 hours

  • Brisket
    Brisket
    Thickness/Weight

    2 1/2-3 1/2 lbs.

    Cooking Time

    2 1/2-3 hours