Using water instead of beef broth is often done when making pot roasts or braises, but there are some considerations to keep in mind.
Why Use Beef Broth for Pot Roast
Beef broth is traditionally used when cooking pot roasts or braised beef dishes for a few key reasons:
- It provides a rich, beefy flavor that penetrates into the meat.
- The gelatin in the broth helps thicken the cooking liquid.
- The broth bastes the meat while it cooks, keeping it moist and tender.
So when you replace beef broth with water, you lose some of these qualities that the broth adds to the dish.
Using Water Instead of Broth
That being said, using water instead of broth can work in some circumstances. Here are some tips:
- Use flavorful seasonings – Compensate for the lack of broth flavor by using more seasonings. Garlic, onion, herbs like thyme and rosemary, Worcestershire sauce, red wine, etc can help add flavor.
- Cook for a longer time – Allow the roast to cook longer, at a lower temperature, so the meat has time to absorb the flavors from the seasoning and break down into a tender texture.
- Add a splash of red wine vinegar or lemon juice – The acidity helps balance out the flavor.
- Thicken the sauce – Whisk in a slurry of cornstarch and cold water at the end to mimic the thickening effect the gelatin in broth provides.
- Finish with beef base or bouillon – Stirring in a tablespoon or two of concentrated beef base or bouillon at the end will boost the savory beef flavor.
When Water Works Well
Using all water can work well for leaner, more tender cuts of beef that require less time to become fork tender. Cuts like beef tenderloin, sirloin tip roast, tri-tip and eye of round are more suitable for cooking with water:
- Tenderloin – Cook with aromatics like onions, carrots, celery, garlic and fresh herbs. The mild flavor absorbs the seasonings beautifully.
- Sirloin tip – Treat it similar to tenderloin or marinate first to impart flavor.
- Tri-tip – Rub with spices and grill over high heat instead of braising.
- Eye of round – Thinly slice and use for stir fries instead of braising.
When to Avoid Water
For tougher cuts like chuck roast, brisket and short ribs, it’s best to stick with broth or stock. These meats require the long, slow braising method to break down the collagen. Water won’t impart much flavor or body to the cooking liquid. You could use a quick broth in a pinch.
Quick Beef Broth Substitutes
If you don’t have broth but still want to add more flavor than plain water, there are some quick options to mimic beef broth:
- Beef bouillon cubes or powder – Whisk 1-2 cubes or 1-2 tsp powder per cup of water.
- Canned or boxed beef broth – Low sodium is best if using boxed broth.
- Diluted mushroom soup – Whisk together 1 can condensed mushroom soup + 1 can water.
- Beef base + water – Use 1-2 tbsp base per cup of water.
- Vegetable or chicken broth – Not as savory but adds some flavor.
Conclusion
While beef broth is ideal, using water instead of broth for pot roasts and braises can work. Focus on seasoning the water well and cooking the roast thoroughly to develop flavor and tenderness. Quick beef broth substitutes like bouillon or soup can also mimic the savory flavor. But for best results with tougher cuts, stick with the real deal broth.