Pot roast is a classic, one-pot comfort food dish, and Ree Drummond’s top-rated pot roast recipe guarantees flavorful, fall-apart tender results every time. Learn which cut of beef makes the ...
Our pot roast recipe is easy to follow and ideal for both family dinners and special occasions. Read on for everything you need to know about our classic pot roast recipe.
Deselect All 1 (2-pound) blade cut chuck roast 2 teaspoons kosher salt 2 teaspoons cumin Vegetable oil 1 medium onion, chopped 5 to 6 cloves garlic, smashed 1 cup tomato juice 1/3 cup balsamic ...
Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside. Turn the heat down to medium, add in the butter, carrots, potatoes, onions and season with salt and pepper.
Boneless chuck roast is our top choice for the cut of meat, as it’s relatively inexpensive and nicely marbled with fat. Your pot roast will become meltingly tender from long, slow cooking.
From standing cuts of prime rib to slow-braised briskets, these roasted beef recipes deliver deep flavor, tender texture and crowd-pleasing comfort in every bite.
This sweet and savory stuffed pork rib roast will be the showpiece of your holiday meal at the fraction of the cost of a beef rib roast. To make it easy to slice into individual portions after ...
Preheat the oven 350 degrees F. Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides ...
