Be patient. No, really. Pot roast in the oven is easy, but it does take time, so plan accordingly, says Jesse Moore, ...

A well-cooked pot roast should offer mouth-wateringly tender bites of fall-apart beef. We checked in with a chef to find out ...

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.

Cover pot, transfer to oven and roast for up to 4 hours. Check on it after the first 2 hours and then, an hour later. Once it’s been cooking for 3 hours, you may want to check it more often.

Cook for 1½ hours. After 1½ hours ... Stir this paste into the pot-roast sauce. Heat the sauce until it is simmering and continue to stir until thickened. While the sauce is thickening, remove ...

Place the lid on the pot and put the pot into the oven. Cook for 90 minutes. After 90 minutes remove the pot from the oven. Place the beef on a plate and cover. Strain off the vegetables and put ...