There’s something about a slow-cooked pot roast that instantly feels like home. It’s the kind of meal I turn to when the ...

The pot roast is simmered with garlic and sun-dried tomatoes, and the velvety sauce comes together with cream of mushr ...

1 boneless beef chuck roast (3-4 pounds) Coarse sea salt or kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons olive oil 1 white onion, roughly diced 2 cups low-sodium beef ...

Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions. You can call it beef bourguignon if ...

2. Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. 3. Pour in the beef broth and 1 cup water.

His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than ...

The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans. Preheat the slow cooker to the lowest setting. Place a large ...