Braising in metal pot vs. slow cooker vs. enamel roaster?
I've got a boneless blade roast that I'm looking to cut up and braise, probably bourguignon style. Sadly, I don't have access to a dutch oven, nor will I be cooking in my own kitchen. What I do have are:
- a medium size metal pot (About 4-5 qt. I assume it's stainless steel - it's got a medium-heavy base with metal handles and lid)
- a smallish oval enamel oven roaster with a rounded lid (not the cast iron kind, just metal. It can just fit 1 whole chicken comfortably)
- a crock pot (5 qt).
What's the best way to go about this? Brown the meat, then ... stove-top in the pot? Deglaze the browning pan, then pour everything into the enamel roaster to go in the oven? Deglaze & do it in a low crock pot? I'm a little worried about putting the metal pot in the oven (it's not mine), though I suppose it won't be very high heat.
Oh, and the range is electric, if that matters. The lids on everything are normal-fitting, not especially tight, but they do fit. (The roaster lid probably has the loosest lid.)
Thanks in advance!
Browning is the only time when quality of the pot bottom really matters. If it is too thin you are more likely to hot spots and scorch the meat or onions etc. After that you can use any pot that will easily hold the ingredients. You can braise in the oven, or over low heat on the stove top. Many French homes, especially in city apartments do not (or at least did not) have ovens.
If no. 1 can go in the oven, I'd do that. Sear meat on stove, remove meat, sauce veg's, deglaze w/ wine. Simmer, add liquid id needed, put meat back in, cover, put on low in oven.
If you go the Crockpot route, same steps but instead of putting in oven, put in Crockpot but cut liquid by 1-2 cups.