| Beef Cut | Thickness/Weight | Total Cooking Time |
|---|---|---|
| Shoulder Roast | 1 to 1½ in. | 1¾ to 2¼ hours |
| Bottom Round/Eye Round | 1 to 1½ in. | 2 to 3 hours |
| Arm Roast (boneless) | 2 x 2 x 4 in. | 1½ to 2½ hours |
| Blade Roast | 2½ to 3½ lbs. | 2½ to 3½ hours |
| Chuck Roast (boneless) | 3½ to 5 lbs. | 3½ to 4½ hours |
| Brisket, fresh | 1 to 1½ in. | 2 to 3 hours |
| Round Steak | 2 x 2 x 4 in. | 1½ to 2½ hours |
| Short Ribs | 2½ to 3½ lbs. | 2½ to 3½ hours |
| Blade Steak (7-bone) | 3½ to 5 lbs. | 3½ to 4½ hours |
| Short Ribs | 3½ to 5 lbs. | 3½ to 4½ hours |
| Rump Roast | 1 to 1½ in. | 2 to 3 hours |
| Back Ribs | 2 x 2 x 4 in. | 1½ to 2½ hours |
Tips:
- Browning meat is optional, but it adds more flavor.
- Braising is more often for large pieces of meat while stewing is used for smaller pieces of meat.
- While simmering, check the pot to ensure that liquid has not completely evaporated. If so, add more liquid.
- It is okay to use water, although liquid other than water will add more flavor to your broth.
- Vegetables should be added during the last half of simmering. Root Vegatables (potatoes and carrots) need more cooking time than vegetables such as zucchini, onion and celery.
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