Beef Pot Roast—Great for the Staub, Le Creuset, All-Clad, or Lodge Braiser.
This time of year, I always get lots of hits on this blog from people asking, “What do I cook in a braiser?” Might I suggest inaugurating your braiser with a wonderful pot roast? Cooking shoulder cuts of meat in a small amount of liquid in a tightly covered pot over low heat is what a braiser is for! My 7-Bone Pot Roast with Coriander and Cardamom is one my all-time favorite recipes for a braiser. It’s warmly spicy (not hit-you-over-the head spicy), super tender, and simply luscious. Enjoy.
PS: If you don’t have a braiser, or don’t know why you’d want a braiser, check out my links at the bottom of this post! And if you’re looking for more recipes for your braiser, I’ve posted all the braiser recipes on my website on this page.
This recipe calls for a 7-bone pot roast, but you can use just about any pot roast cooked from the chuck (the shoulder) of the animal.
Good substitutions for a 7-bone pot roast include chuck arm roast ad chuck shoulder pot roast.
Other links you might enjoy:
• What is a braiser? What is a French oven? Should you invest?
• How to Braise Without a Braiser
• The Braiser Cookbook Is Now Available
• Review of the All-Clad Braiser
• Review of the Staub Braiser.
May you enjoy your new braiser as much as I have-and may it help you share warming meals with family and friends during the cold months ahead.
Yes! Santa was very good to me this year! Now the proud owner of a Le Creuset braiser and I can’t wait to try some of your braiser recipes!
Love the spices in this beef pot roast! Happy New Year!
Thanks so much, Suzy. That’s a nice compliment, especially since it comes from someone who knows a lot about how to use great spices.