L ike many Americans, I grew up with savory pot roast as a staple of our family dinners. The dish was well-loved by everyone ...

Melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons plus 1 1/2 teaspoons ...

The beef broth and rendered tallow create a flavorful base that enhances the richness of the meat while keeping it moist and tender. Whether served fresh or reheated, this pot roast is a carnivore ...

Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the ...

By CHRISTOPHER KIMBALL Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy.

In fact, Mashama Bailey, chef and owner at The Grey in Savannah, Georgia, developed this recipe — a play on her grandmother’s pot roast — as ... bone-in cuts of beef, such as oxtail, or ...

When the beef is cooked, whisk the cornflour with 1 tablespoon water to a smooth paste, stir in the honey. Add to the slow-cooker, cover and cook for 12-15 minutes, or until the sauce is glossy ...