How to Braise a Roast

Tough cuts of meat are made tender and juicy by braising, a cooking method that uses low heat, liquid and a long cooking time. This process, also called pot-roasting, breaks down the connective tissues and marbling that make the meat so chewy when cooked dry. Because it takes a while to cook, you'll need to plan ahead, but the wait is the hardest thing about braising a roast. The rest is easy.

Things You'll Need

• Dutch oven or covered casserole dish 2-lb. chuck roast (chuck eye roast or top-blade chuck roast are excellent candidates) Vegetable oil Tongs Carrots Celery Onion Salt Pepper Beef broth Slotted spoon

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Heat a small amount of oil in a covered pot made for both the stove and the oven. It should be just a bit bigger than the cut of meat being braised. Then place the meat in the pan and sear on both sides---about three minutes per side.

3. Remove the meat with tongs when the sides are brown, and replace it with chopped carrots, celery and onion. The amounts of each are up to you and the size of your pan---they add flavor and are eaten with the meat.

4. Cook the vegetables for a couple of minutes before placing the roast on top of the vegetables and pouring the beef stock over everything so that it just covers the meat.

5. Sprinkle salt and pepper into the pot, put the lid on the pot and using pot holders, move the pot into the oven.

6. Cook the roast for 1 hour and 45 minutes, turning the meat after one hour if desired.

7. Remove the roast with tongs and cut to serve. Using a slotted spoon, scoop out the cooked vegetables and place them with the sliced meat. The leftover juice can also be served with the meat for extra flavor.

Resources

• Cast Iron Dutch Oven