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

Pot roast is one of those classic meat dishes that have long stood as a pillar of American home cooking, and in particular ...

Ooooh, a hot, sticky bean casserole with fat pork, yes please! I would ask the butcher for some pork to casserole but also buy a few pork ribs (get him to chop them for you) which you can add for ...

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.

In this lighter version of pot roast, chicken pieces instead of beef ... The connective tissue in the meat breaks down slowly and tough cuts become tender. Because chicken has less connective ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

Remove the pot from the heat. Transfer the roast to a large plate ... Using the sharp, slender knife, cut the skin free from the roast and place it fatty side up on a cutting board. With a soupspoon, ...

Indeed, it tends to cost at least $100 and can be significantly more depending on size, which definitely makes it an expensive rather than cheap cut of steak. The standing rib roast is sometimes ...

Serve hearty shepherd’s pot roast pie with a mixed green salad ... Add 1 cubed small eggplant (about 3 cups), 1 medium red bell pepper cut into strips and 1 medium onion cut into wedges ...