| Pot Roasts |
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Slowly brown beef in oil in heavy pan. Drain. Season as desired. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325°F oven per chart until fork-tender.
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| BEEF CUT |
WEIGHT (pounds) |
TOTAL COOKING TIME |
| Chuck Pot Roast |
2 1/2 to 4 |
2 to 3 hours |
| Brisket |
2 1/2 to 3 1/2 |
2 1/2 to 3 hours |
All cooking times are approximate and are based on removing beef directly from refrigerator.
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