Fat is essential in ensuring a pot roast stays tasty and juicy. To avoid too much of a good thing, however, fat must be ...

A tender, savory pot roast begins with the right cut of beef. And, as Julia Child suggests, the best cut of beef for pot ...

Indulge in the ultimate tenderness and flavor with our Sous Vide Beef Chuck Roast recipe, crafted by Chef Bryan Woolley. This method ensures every bite is infused with savory goodness, leaving your ...

From chuck to ribeye, learn which cuts are tender, flavorful and budget-friendly, with tips for cooking each perfectly.

2 pound chuck roast cubed and sautéed in olive oil. Once seared, remove from the pot. Add to the pot and sauté: 1 chopped onion and 1/4 cup minced garlic. Mix and cook down, then return the meat.

Add the vegetables and finish cooking. Flip the roast, scatter 12 ounces carrots (cut into 2-inch pieces) and 1 pound baby ...

There isn’t anything cut off a cow that’s named Steve, Eric or Lisa, but there is a major cut named after me: Chuck. I think that’s bovine providence. And the good news is that chuck’s plenty tasty.

It seems like everyone has a secret ingredient for pot roast, but trust us, this fizzy favorite will transform the texture ...

A pot roast is comfort food at its finest — it tastes luxurious and is hearty enough to warm anyone up. Cooking a roast in a slow cooker eliminates most of the hard work when preparing this meal, but ...