Braising/Simmering/Pot Roasting

For Pot Roast: Boneless Bottom Blade Pot Roast, Brisket

1. Pat roast dry with paper towel and season. In lightly oiled Dutch oven or heavy stockpot, brown roast using medium-high heat.
2. Add 1 to 2 cups (250 to 500 mL) liquid (such as red wine, broth, canned tomatoes or soup).
3. Simmer, covered, in preheated 325°F oven or on stovetop for 3 hours or until fork-tender. Add chunks of vegetables for final 45 minutes, if desired.
4. Transfer roast to cutting board, cover loosely with foil and let rest for 15 minutes. Skim fat from sauce and season to taste. Carve roast across the grain into thin slices and serve with sauce. 

For Beef Stew Cubes, Short Ribs

1. Pat beef dry with paper towel. Combine flour, salt pepper and desired seasonings in a sealable bag. Add beef cubes and toss to evenly coat. Remove from flour; discard excess flour mixture.
2. Add a splash of sunflower or canola oil to a heavy Dutch oven or enamelled cast-iron roaster; heat over medium-high heat.
3. Add beef cubes, in batches as necessary without overcrowding pan; cook, turning with tongs, until browned all over. Transfer to a bowl. Add more oil between batches, as necessary.
4. Add chopped vegetables (such as onion, carrots and garlic) to pot if desired and cook until softened. Add liquid (such as canned soup or tomatoes, broth or red wine) and bring to boil, scraping up brown bits from bottom of pan. Return beef and accumulated juices to pan. Ensure there is enough liquid to just cover the beef.
5. Simmer, covered, in preheated 325°F oven or on stovetop over medium-low heat for about 1½ to 2 hours or until beef is fork-tender, adding vegetables for the last 30 minutes, as desired. (Note: braising in oven provides more even heat and less chance of scorching than on stovetop.)

For Simmering Steaks: Blade or Cross Rib Simmering Steak

1. Pat steak dry with paper towel. Season all over with salt and pepper to your taste.
2. Add a splash of sunflower or canola oil to a heavy Dutch oven, enamelled cast-iron roaster or deep skillet; heat over medium-high heat until oil is shimmering but not smoking.
3.  Add steak without overcrowding pan; cook about 3 minutes, until browned on underside and steak releases easily from pan. Turn with tongs. Cook about 3 minutes, until browned on the underside. Remove from pan.
4. Add sliced vegetables (such as onion, carrot and garlic) to pan if desired and cook until softened. Add liquid (such as canned soup or tomatoes, broth or red wine) and bring to boil, scraping up brown bits from bottom of pan. Return beef and accumulated juices to pan. Ensure there is enough liquid to just cover the beef.
5. Simmer, covered, in preheated 325°F oven or on stovetop over medium-low heat for about 1¼ hours or until beef is fork-tender. (Note: braising in oven provides more even heat and less chance of scorching than on stovetop.)