Season roast with salt and pepper. Brown all sides of the roast in a lightly oiled Dutch oven over medium-high heat. Add 1-2 cups of wine, broth or canned tomatoes to Dutch oven. Simmer, covered on stove top or in 325ºF oven for about 3 hours or until fork-tender. Alternative: Put liquid and roast in slow cooker after browning and set to low for 6-8 hours. Add in potatoes, carrots, turnips or sweet potatoes for a complete meal.

 

We recommend slicing the roast in very thick slices and pulling the meat apart to serve - this keeps the meat really tender.

For detailed instructions, see “Cooking Lessons” on the Beef Information Centre website http://www.beefinfo.org/lessons.cfm

Cooking instructions adapted from the Beef Information Centre. http://www.beefinfo.org