Pot Roasts
1. Slowly brown beef in oil in heavy pan. Drain. Season, as desired.
2. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325 degree F oven per chart or until fork-tender
| Beef Cut | Weight | Total Cooking Time |
| Chuck Pot Roast | 2-1/2 to 4 lbs. | 2 to 3 hrs. |
| Brisket, fresh | 2-1/2 to 3-1/2 lbs. | 2-1/2 to 3 hrs. |
| Brisket, corned | 2-1/2 to 3-1/2 lbs. | 2-1/2 to 3-1/2 hrs. |
| 3-1/2 to 5 lbs. | 3-1/2 to 4-1/2 hrs. |
Category: Beef
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