Undercover Cooking (Braising, Pot Roasting, Stewing)
1. Remove beef from refrigerator. Lightly coat with seasoned ﬂour, if desired. Slowly brown beef on all
sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired.
(Omit dredging and browning for corned beef brisket.)
2. Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat.
• For pot roasts and other braised dishes, such as Swiss steak, chilis and shredded beef, use
small amount of liquid (1/2 to 2 cups).
• For stews and soups, use at least enough liquid to cover beef.
• Corned beef brisket is cooked in liquid to cover.
3. Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325° F
oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak
over during cooking.) Cooking liquid may be thickened or reduced, as desired.
Beef Cut Thickness/Weight
Approx. Total Cooking Time
(covered over low heat)
Chuck Pot Roast, boneless/
(Arm, Shoulder or Blade)
2-1/2 to 4 lb 2 to 3 hours
Chuck Shoulder Steak, boneless 3/4 to 1 inch 1-1/4 to 1-3/4 hours
Bottom Rump Roast 3 to 4 lb 2-1/2 to 3-1/4 hours
Round Steak, Boneless
(Eye or Bottom)
3/4 to 1 inch
1 to 1-1/2 inches
1-1/4 to 1-3/4 hours
1-3/4 to 2-1/2 hours
Brisket, fresh 2-1/2 to 4 lb 2-1/2 to 3 hours
Beef Brisket, Corned
2-1/2 to 3-1/2 lb
3-1/2 to 5 lb
2-1/2 to 3-1/2 hours
3-1/2 to 4-1/2 hours
Beef or Stew 1 to 1-1/2 = inch pieces 1-3/4 to 2-1/4 hours
Shank Cross Cuts 1 to 1-1/2 = inch thick pieces 2 to 3 hours
Beef Short Ribs 2 x 2 x 4 = inch pieces 1-1/2 to 2-1/2 hours
• All cooking times are based on beef removed directly from refrigerator.