Braising/pot-roasting is a much more effective means for breaking down the tough fibers than any dry heat cooking method.
The gist of braising is to cook the product in a flavorful liquid for a long time at low heat, slowly and gently making it tender and releasing its flavor into the liquid.
Meats are often seared first, creating an attractive “crust” and adding flavor. Stews and pot roast are typical examples of braising.
The most common cuts of meat from the shoulders and legs of animals, like chuck and shanks, are tough because they get a lot of exercise and contain a lot of connective tissue, called collagen.
In braising, over time and at a low temperature (185-195˚F), this collagen is broken down into gelatin, which retains moisture and flavor, acts as a thickener, and adds succulence and richness to the dish. A marbling of fat as well as some layer of fat will break down during cooking and add flavor.
Braised foods are browned first, both for color and to create a caramelized crust to seal in juices.
Choosing a flavorful braising liquid is an important part of the braising process. Technically it could be braised with water, but your food would lack flavor. Common braising liquids include stock or broth, wine, beer, coconut milk, cider or juice.
Braising steak
