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

Pot roasts are testaments to the magical power of slow cooking. Give even the most tough and inedible parts of a cow a multi-hour steam in a closed pot in the oven, and watch it emerge tender and ...

You’ll be amazed at how easy it is to make Classic Roast Beef! Perfect for any holiday meal or Sunday dinner, this recipe is ...

Press dressing mix evenly onto all surfaces of beef Bottom Round Rump Roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with roast. Add bell peppers and broth. Cover and cook on ...

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