Once hot, add the cubed beef and sear until browned on all sides ... and some of the broth from the slow-cooked pot roast ...

Why? In pot roast, the meat is served in large slabs, while in beef stew, the meat is pre-cut into bite-sized cubes -- and that's just the beginning of the differences between these two unique ...

For an extra flavoursome roast sear the beef in a hot pan for about 10 minutes ... the tougher cuts and which need longer cooking than cubes of "braising steak".

If you have children or don’t like alcohol, don’t worry; the alcohol cooks out of this delicious stew. Season beef Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot ...

Quickly re-heat the sauce, bringing it to a simmer. Drizzle the sauce over the beef cubes, then scatter the garlic slices on top. Squirt a blob of kewpie mayonnaise on the plates and dust it ...