Whether an oven roast, pot roast, rotisserie roast or mini quick roast, roast beef is easy to prepare, with very little prep time. Once you start one cooking, there’s no need to fuss with them — they basically take care of themselves.
Cook pot roasts using moist heat, by either braising, pot-roasting or simmering in a liquid. A pot roast should be cooked 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 in the crock pot while it’s still frozen, with about ¼ cup of water and an onion quartered into chunks. I turn the crock pot on low in the morning after the kids are off to school, and 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-curricular nights?
The Brisket Pot Roast is rolled and tied to make it 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 approximately 3 pounds.
