Whether an oven roast, pot roast, rotisserie roast or mini quick roast, roasts are easy to prepare, with very little prep time. They may take longer to cook, but there’s no need to fuss with them while they’re cooking – they basically cook by themselves.

Cook pot roasts using moist heat, by either braising, pot roasting or simmering in a liquid. Cook pot roasts until fork-tender or well done. Consider the convenience of the slow cooking pot roast – it makes its own delicious sauce while cooking and can be made a day ahead, re-warming nicely in its own gravy. I actually put my pot roast frozen in the crock pot with about 1/4 cup water and an onion quartered into chunks turned on low in the morning after the kids are off to school & by 5 o'clock we are ready to eat when the kids walk in the door.  For a complete meal put whole or halved potatoes and peeled diced carrots in the crock pot in the morning with the frozen roast too.  Could there be an easier family dinner for busy days and full extra cirrucular nights?

The Brisket Pot Roast is rolled and tied to make is round.  To serve slice it across the fibre of the meat while tied or snip the string and slice flat across the fibre of the meat.

Rolled Brisket Pot Roasts are approximatley 3 lbs.