To help take the guesswork out of selecting the appropriate meat for pot roast, I have compiled a list of cuts to use and ...

Pot roast is one of those classic meat dishes that have long stood as a pillar of American home cooking, and in particular ...

Pot roast happens to be one of those ultimate ... a bunch of root vegetables, and a nice cut of meat, and I'll set the scene in no time. For the simplicity of this recipe at a glance—meat ...

Heat a heavy cast iron pot on the hob to medium-high heat. Heat the oven to 150oC/gas mark. Season the beef well and sear in the dry pot until all sides are browned. Add the onions to the pot and ...

Remove the pot from the heat. Transfer the roast to a large plate and tent it with foil ... Arrange on a large platter and ...

One of the greatest inventions of all time is the crock pot! Working families, especially young families, don’t always have ...

Using a steak cut means your meat may cook slightly faster and pull apart easily when it's done, but both work well. Perhaps the most surprising ingredient in this pot-roast recipe is the gingersnaps.

It's not one for those who like a rare roast, but rather more for pot roast fans ... but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect ...

This braised pot roast is a warm, flavorful twist on a classic, perfect for chilly Wisconsin evenings when comfort food is a ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

The name is a combination of pérnil — a pork roast ... 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 ...