1. Slowly brown beef on all sides in a small amount of oil in a heavy pan. Pour off drippings and season as desired. 2. Add a small amount (1/2 - 2 cups) of liquid, such as stock, water or wine. 3. Cover tightly and simmer gently over low heat on range top or in a 325° F oven according to the chart or until fork tender. Reduce or thicken cooking liquid as desired.

BEEF CUT	WEIGHT/THICKNESS	APPROX. COOKING TIME
Chuck Pot Roast (Arm, Shoulder or Blade), boneless	2-1/2 to 4 lbs.	2 to 3 hours
Chuck Shoulder Steak, boneless	3/4 to 1 inch	1-1/4 to 1-3/4 hours
Brisket, fresh	2-1/2 to 3-1/2 pounds	1-1/4 to 1-3/4 hours
Round Steak, (Eye or Bottom), boneless	3/4 to 1 inch	1-1/4 to 1-3/4 hours
	1 to 1-1/2 inchs	1-3/4 to 2-1/2 hourd
For Top Round Steak, braising is not recommended.