Pot roasts are testaments to the magical power of slow cooking. Give even the most tough and inedible parts of a cow a multi-hour steam in a closed pot in the oven, and watch it emerge tender and ...

4. Transfer the meat to a plate and leave it until cool enough to handle. Set the cooking liquid on a medium burner and let ...

A tender, savory pot roast begins with the right cut of beef. And, as Julia Child suggests, the best cut of beef for pot ...

Place beef Bottom Round Roast in 4-1/2 to 5-1/2 quart slow cooker. Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast. Cover and cook ...

Press dressing mix evenly onto all surfaces of beef Bottom Round Rump Roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with roast. Add bell peppers and broth. Cover and cook on ...

Fat is essential in ensuring a pot roast stays tasty and juicy. To avoid too much of a good thing, however, fat must be ...

While it starts out tough, this underappreciated cut of beef transforms into a tender, perfect pot roast when given a little ...

Q: What cut of meat is best for pot roast? I've seen recipes that use top round, bottom round and chuck, but I don't know the difference between these cuts. A: Those are all tough cuts of meat, which ...