Extremely flavourful, Brisket needs to be slowly simmered/braised. Can also be smoked or made into corned beef.
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POT ROAST | Recommended
Pat roast dry with paper towel and season. In lightly oiled Dutch oven or stockpot, brown roast using medium-high heat.
Add 1 to 2 cups liquid (such as red wine, broth, canned tomatoes or soup).
Simmer, covered, on stovetop or in 325°F (160°C) oven for 3 hours or until fork-tender. Add chunks of vegetables for final 45 minutes, if desired. Skim fat from sauce and season to taste.
SLOW COOKER | Alternate
Pat roast dry with paper towel and season. Brown roast all over in lighly oiled skillet, using medium-high heat. Transfer to slow cooker.
Fry some sliced onion and minced garlic in the same skillet until lightly browned. Stir in a splash of red wine or broth, scraping up all the browned bits. Stir in a can of condensed mushroom soup; pour over meat.
Cover and slow-cook on LOW for 8 to 10 hours until fork-tender.
Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole. Heat sauce and pour over meat. Cover and heat in 350°F oven for about 25 minutes.
Browning Pot Roast before cooking helps to develop beef flavour BUT if pressed for time, you can skip this step without too much sacrifice.