How to Braise a Roast Perfectly | Step-by-Step Guide for Tender Meat
Learn how to perfectly braise a roast with my easy step-by-step guide. Enjoy tender, flavorful meat every time!
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I was raised by a classic meat and potatoes man. Nothing could get my dad’s mouth watering more than a tender, falling off the bone pot roast dinner. Honestly, I may have inherited his love of pot roast which has led me to preparing many throughout the years. Follow my step by step guide so you too can braise a roast perfectly for any holiday, occasion or for those nights you simply want to seem like you went all out.
Why You’ll Love This Recipe
Ease – The amount of prep for a braise is minimal, especially when you consider the glorious meal you will be enjoying. Plus braising involves many hours completely hands off as though dinner is cooking itself.
Any type of meat – One of my favorite things about braising is that you can use any type of meat. Beef, pork, lamb or wild game – all will braise well and can create a delicious, perfectly tender roast dinner. Cuts of meat that braise better than others tend to be more fatty. Braising is a low and slow process ensuring that even tough cuts will be tender.
Ingredients For A Braised Roast
- 2-5 pound Roast With Fat Cap (Bone In or Boneless)
- Seasonings and Herbs
- Broth
- Wine (optional)
How To Braise A Roast
Step 1:
Preheat oven to 300ºF. Rinse and Pat dry defrosted roast. Place dutch oven on medium heat with 2 Tbsp of oil.
Step 2:
Drizzle roast with oil and season with desired herbs. Example: Salt, pepper, garlic & paprika.
Step 3:
Sear roast in dutch oven on all sides over medium-high heat.
Step 4:
Fill dutch oven with broth as braising liquid. Cover and braise for 3.5-4 hours. 45minutes per pound.
Remove roast after 3.5-4 hours. Check internal temperature, the braised roast should be a minimum of 145ºF. Your braised roast should be falling apart, tender and flavorful.
How to Serve Leftover Braised Meat
For this roast above we braised a pork roast specifically to make pulled pork sandwiches on Focaccia from Farmhouse of Boone. The leftover pork was then used for shredded pork tacos and enchiladas. Another reason to love braising. I was able to make three dinners out of this one roast.
Braising Tips and FAQs
What is the best cut of meat to braise?
The best cuts of meat for braising include fattier roasts from beef, pork or lamb. Bone-In or boneless are both easily braised and since braising is slow there is more than enough time for all the connective tissues to breakdown. Creating a tender, flavorful roast.
How long and at what temperature should I braise a roast?
Braising is done at low temperatures for many hours. The lower the temperature the longer the braise. A good rule of thumb is 35-45minutes per pound at 300ºF. Err on the longer side to ensure your roast is falling off the bone.
What is the difference between braising and roasting?
Braising is a method to cook a tougher cut of meat by first searing and then utilizing a liquid, such as broth or water, to break down and tenderize the meat at a lower temperature for longer periods of time. Roasting is a dry cooking method used to crisp tender cuts at higher temperatures for shorter periods of time.
How To Braise A Roast – Step by Step Guide
Ingredients
- 2-5 Pound Roast
- Seasonings and Herbs
- 4 Cups Broth
- 1/4 Cup Red Wine
- 4 Tbsp Olive Oil
Instructions
- Preheat oven to 300ºF. Place dutch oven on stovetop over medium heat with 2 Tbsp of oil.
- Rinse and Pat dry defrosted roast.
- Drizzle roast with oil and season with desired herbs. Example: Salt, pepper, garlic & paprika.
- Sear roast in dutch oven on all sides over medium-high heat.
- Fill dutch oven with broth as braising liquid. Cover and braise in oven for 3.5-4 hours. 45minutes per pound.
- Remove roast after 3.5-4 hours. Check internal temperature, the braised roast should be a minimum of 145ºF. Your braised roast should be falling apart, tender and flavorful.
