| Method | Description | Best For |
|---|---|---|
| Braising | Slow-cooked in liquid at low heat. | Chuck roast, country-style ribs |
| Sous-Vide | Vacuum-sealed and cooked in water bath for 24 hours at 131°F. | Chuck roast that eats like steak |
| Slow Roasting | Oven-roasted at low temp (275°F) for several hours. | Whole chuck roast |
| Instant Pot | Pressure-cooked with broth, herbs, and vegetables. | Classic pot roast |
Vietnam