When it comes to making delicious stews and pot roasts, you absolutely must use the right cut of beef. Next time, try using ...

Therefore, the beef is tender, has flavor, and is what pot roast should be. You only bake this pot roast at 300 degrees. You can even cook it longer and at 275 degrees if your oven tends to run hot.

Pot roast used to be an inexpensive cut of meat like a chuck or bottom round roast. For the past year or so, every time I have looked at one of those cuts of meat, the price tag ranges from $20 to ...

Beef chuck pot roast and whole onions are cooked in beef broth until fork tender. Served with creamy polenta and topped with sharp parmesan cheese, you'll likely be going back for seconds.

Beef stock is a common — and expected — choice for pot roast. With this recipe, I make a mushroom stock out of dried porcinis to set it apart from the rest and amp up the umami even more.

But it doesn’t contain nearly enough actual beef to earn the pot roast title. 110 calories, 1.5 g fat, 680 sodium, 7 g protein. $1.69 for 18.5 ounces at Target. (3½ stars) ...

Cut beef Blade Chuck Roast into 12 equal pieces; season with salt and pepper. In pressure cooker, sear beef on sauté setting in 2 to 3 batches using 1 tablespoon oil per batch.

Like pot roast, beef stew's ingredients list reads beef, thyme, rosemary, red wine, potatoes, and carrots. Other beef stew veggies can include peas, onions, potatoes, cremini mushrooms, and celery.