Pot roasting cheaper cuts of beef
This method of cooking is similar to braising, however less liquid is used. The dish relies on the moisture from the bed of vegetables to create the steam that helps to cook the meat.
Again you would need a covered ovenproof container, big enough to take the cuts of beef you wish to cook in it. Pot roasting can also be accomplished in a slow cooker or crock pot.
The vegetables often used are carrots, onions, turnips, leeks and swede. These are laid in the base of the pot and sprinkled with water. Then the beef is placed on top and dotted with fat.
The cooking is then long and slow, tenderizing the cheaper cuts of meat to give a delicious, rich meal.