There is nothing quite like slow-cooked, ultra-savory, fall-apart beef, but what's the best cut to use? In this case, skip the high-quality A5 wagyu and the best cuts of steak to grill — they're ...

My house doesn't have a fireplace—but give me a Dutch oven, a bunch of root vegetables, and a nice cut of meat ... Pot Roast. Almost. I stepped outside when I was about an hour into the cook ...

This all-in-one slow cooker roast beef ... Add the beef stock pot then the boiling water. Pour this mixture all over the beef and vegetables, put the slow cooker lid on and cook for 9 hours.

By far, one of the best things about this ... sort of starch to go with the pot roast. Mashed potatoes work really well with the gravy and meat, so I decided to make some red-skin mashed potatoes.

Bring to a boil, then cover the pot, reduce to low and simmer gently until the center of the pork (not touching bone) registers 195°F, or a skewer inserted into the meat meets no resistance ...

Pérnil al caldero is a Puerto Rican dish featuring slow-cooked pork with crispy skin. The pork is marinated in adobo and braised, ensuring juicy meat. Pérnil al caldero is a Puerto Rican staple ...

Achieving the dish’s characteristic crisp skin on the outside with juicy meat inside can be a challenge. In this recipe from ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination ...