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POT ROASTING BEEF

BEEF Cuts

Beef for Pot Roasting:

  • Beef Chuck
  • Brisket
  • Bottom Round
  • Shank Cross Cuts
  • Shoulder Roast

Utensils:

  • Heavy-Gauge Roasting Pan (with lid)
  • Dutch Oven, with lid
  • Crock Pot
  • Tongs
  • Platter​

Instructions:

Stove-Top: Lightly flour and season meat.

  • In a 6-quart Dutch oven add oil, brown meat over medium heat until brown on all sides. Pour out any excess oil, and add a small amount liquid of your choice, for example water, wine, or beef stock.
  • Add vegetables of your choice (such as potatoes, carrots, onion, etc.). Cover with a tight fitting lid. Simmer over low heat until done. Should be fork tender.      

Oven: Brown Meat.

  • Preheat oven to 325° .
  • Place meat, vegetables of your choice (such as potatoes, carrots, onion, etc.) and cooking liquid in roasting pan with lid on.
  • Cook until fork tender.

 

 
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