Braised roast in a ceramic pot with herbs Braising

How to Braise Beef

Braising is a low and slow cooking method that begins with dry heat and ends with moist heat. Sear beef at high temperatures in a heavy-bottomed Dutch oven to attain a caramelized crust (dry heat), and then cover and finish cooking in a liquid at lower temperatures (moist heat).

From searing to adding vegetables to simmering low and slow for hours, learn how to braise beef and how to make a perfect pot roast. Choose your favorite Certified Angus Beef ® brand cuts for braising on the stove or in a slow cooker.

Here’s how:

  • Preheat heavy-bottomed pan
  • Add oil before beef to prevent sticking
  • Sear on high heat to develop flavors
  • Add liquid, cover pan or Dutch oven and braise until tender

Explore More

Braised beef in a bowl, ready to eat

Beef 101: Braising
Want comfort food? Try braising! Braising is a combination of cooking methods that uses both moist and dry heat...
Read more >

gormet plated braised beef shank with pearl onions

Create and innovate with beef shank
Some have taken to using beef navel – the bovine version of pork belly – while others are exploring unique cuts from the chuck and round, or dry-aging...
Read more >

Braised chuck roast in a bowl with sour cream

Braised Chuck Roast with Roasted Red Pepper Sauce
This recipe for Braised Chuck Roast with Roasted Red Pepper sauce is ideal for the low and slow cooking method...
Read more >

Tips & Tools

Great Braising Recipes

Follow @CertAngusBeef