Moist-Heat Cooking

For tougher cuts from beef, such as chuck, round, tip, foreshank, plate, and flank. Moist-heat cooking uses liquid to cook the meat in a covered pot in the oven, on the range, or in a slow-cooker.


Pot Roasting

For roasts up to 5 pounds:

1. Brown meat on all sides in heavy pan or Dutch oven in small amount of oil.
   
2. Pour off drippings.
   
3. Place meat on rack in Dutch oven or pan. Add boiling water or hot broth to a depth of 1/2 inch. Cover tightly.
   
4. Simmer on range for 1 to 1-1/2 hours.
   
5. Add liquids as needed.
   
6. Turn meat occasionally to keep moist.
   
7. Add vegetables and simmer additional 45 minutes.
   

Best for small pieces of beef, lamb, or pork:

1. Brown meat in heavy pan or Dutch oven in small amount of oil.
   
2. Pour off drippings.
   
3. Cover meat with boiling water or hot broth. Bring to boil.
   
4. Reduce heat to low.
   
5. Add vegetables and simmer unit meat and vegetables are tender.
   
6. Season to taste.
   

1. Put a small amount of oil in a hot, heavy pan.
   
2. Brown on all sides over medium-high heat.
   
3. Add liquid (water, stock, soup, marinade, wine, or other seasoned liquid) to cover meat.
   
4. Simmer until fork tender.