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The best cuts of beef to use for braising are boneless rump roasts, bottom round or top round roasts, chuck roasts and under-blade pot roasts.
The flavors blend together well in this slow-cooked, low-calorie main dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.