| BRAISING |
| |
| |
THICKNESS/WEIGHT |
COOKING TIME (COVERED, OVER LOW HEAT) |
| CHUCK |
| Chuck Pot Roast |
2½–4 pounds |
2–3 hours |
| Boneless Shoulder Steak |
¾–1 inch |
1¼–2 hours |
| Short Ribs |
2 by 2 by 4 inches |
1½–2½ hours |
| ROUND |
| Bottom Round Rump Roast (boneless) |
3–4 pounds |
2½–3¼ hours |
| Eye of Round Steak (boneless) |
¾–1 inch
1–1½ inches |
1¼–2 hours
2–2½ hours |
| BRISKET |
| Fresh Brisket |
2½–3½ pounds |
2½–3 hours |
| Source: National Cattlemen’s Beef Association |