The final result of this slow-cooking method is tender beef that melts in your mouth. Braising (or Pot Roasting) is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid.
Some of the best cuts for oven braising, slow-cooking or pot roasting include: Chuck Pot Roast, Shoulder Steak, Short Ribs, Bottom Round Rump Roast, Round Steak and Brisket.
Slowly brown beef on all sides in a small amount of oil in a heavy pan over medium heat. Pour off drippings. Season beef with herbs and seasonings, as desired. Add small amount (1/2 to 2 cups) of liquid, such as broth, water, juice, beer or wine.
Cover tightly and simmer gently over low heat on top of the range or in a preheated 325°F oven according to guidelines or until beef is fork-tender.
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