You shouldn't just toss any piece of meat into pot roast. For the most flavorful and tender result, follow Alex Guarnaschelli's advice and use these lean cuts.

Sprinkle meat generously with garlic salt and pepper. Heat 2 tablespoons oil in a large Dutch oven or skillet. Brown roast for a few minutes on all sides. Remove roast to a plate. Add more oil if ...

Is there anything more comforting than a plate of pot roast that's been slow-cooking for hours in your kitchen? For a ...

Ree Drummond's perfect pot roast is rich, tender, and beefy, but only because she avoids a mistake everyone makes with the recipe: failing to sear it first. While it may not be a critical step, the ...

Pot roast is a down home comfort, but according to customers, these chain restaurants make it a reason to go out. These are ...

Ina Garten’s wildly popular pot roast was my Christmas dinner. But I’m not giving it five stars. My thoughts on making the Barefoot Contessa’s Company Pot Roast ahead. Plus, why it’s not on the same ...

It is the perfect way to cook once but eat several different meals all from one dish. In this segment, Angie Horkan, with the ...

Sunday dinners during the winter always were something special when I was growing up. And I should add simple, too. That was the day when we either had a beef or pork roast or fried chicken (sometimes ...