(Family Features) - There's nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising - also known as pot roasting - are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.
The Featured Cuts
"Pot roasts from the chuck and round benefit from braising, a moist heat cooking method that softens the strong muscle fibers of less tender cuts," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein. Plus, cuts from the round and the chuck shoulder pot roast meet the government guidelines for lean."
Three Easy Steps
Step 1: Remove beef pot roast from refrigerator and slowly brown on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.
Step 2: Add small amount (1/2 to 2 cups) of liquid, such as broth, wine, beer, juice or water, to pan.
Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, until beef is fork-tender, from 2 to 3-1/4 hours, depending on weight and thickness of the roast.
Pot Roast Video
Take the mystery our of making pot roast with this helpful how-to video. It's easier than you think to make a delicious roast even grandma would be proud of. Click on image to view video.
For more braising tips and recipes, visit BeefItsWhatsForDinner.com.
Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash
- 1 beef bottom round roast (3 to 4 pounds)
- 3/4 teaspoon pepper
- 4 teaspoons olive oil, divided
- 1 teaspoon salt
- 1 cup beef broth
- 3/4 cup apple cider
- 2 medium butternut squash, cut lengthwise in half, seeded
- 3 tablespoons cornstarch dissolved in 3 tablespoons water
- 2 tablespoons maple syrup
- Press pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
- Season roast with salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.
- Heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.
- Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until slightly thickened.
- Carve roast into thin slices. Serve with gravy and squash.
3 to 3-3/4 hours
SOURCE: The Beef Checkoff
These Salted Caramel Cheesecake Brownie Bars call for cream cheese, sweetened condensed milk, vanilla, caramel and chocolate syrups and pecans.
- Crisco® Original No-Stick Cooking Spray
- 1 (19.5-ounce) package Pillsbury® Mocha Flavored Fudge Brownie Mix
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon cornstarch
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 1 egg
- 1 teaspoon vanilla extract
- Smucker's Sundae Syrup(tm) Caramel Flavored Syrup
- Smucker's Sundae Syrup Chocolate Flavored Syrup
- Pecan chips for sprinkling
- Sea salt crystals for sprinkling
- HEAT oven to 350°F. Spray a 13 x 9 baking pan with no-stick cooking spray and set aside. Prepare brownie mix according to package directions. Spread into baking pan.
- COMBINE cream cheese, butter and cornstarch in a small bowl and using a mixer, beat until fluffy. Gradually add sweetened condensed milk, egg and vanilla beating until smooth. Pour evenly over brownie batter. Bake for 45 minutes or until the top is slightly golden brown.
- REMOVE from the oven and let cool. Using generous amounts of caramel and chocolate flavored syrups to create a lattice pattern over the entire pan. Sprinkle with pecan chips and lightly sprinkle with sea salt.
- CUT into bars and store covered in the refrigerator.
Notes, Tips & Suggestions
Rebecca F., Bartlett, Ill.
- 1 cup flaked coconut, divided
- 1 (9-inch) unbaked pastry shell
- 3 eggs
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 1/4 cups hot water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.
- Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
- Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.
48 minutes (total)
Makes one 9-inch pie
Notes, Tips & Suggestions:
Custard Pie: Omit coconut. Proceed as above.