Braising timetable

Beef Cut Approximate Weight or Thickness Approximate Total Cooking Time/Hours
Arm Pot Roast, boneless

3 to 4 pounds

2 to 3

Blade Pot Roast

3 to 5 pounds

1-3/4 to 2-1/4

Chuck Roast, boneless and tied

2-1/4 to 4 pounds

2 to 3

Brisket, fresh

2-1/2 to 3-1/2 pounds

2-1/2 to 3

Round Steak

3/4 to 1 inch
1-1/2 to 2-1/2 inches

1 to 1-1/2
2 to 3

Short Ribs

2 x 2 x 4 inches

1-1/2 to 2-1/2

Source: National Live Stock and Meat Board