The comforting aroma of a classic pot roast cooking on a chilly day is unbeatable. With tender meat, savory gravy, and ...

A whole 8 hours of slow cooking is what gives you that fall-apart fork-tender beef that melts in your mouth. This juicy pot roast has a rich thick mushroom gravy that starts on the stove and then ...

Heat a heavy cast iron pot on the ... with the gravy on the side. Heat a heavy cast iron pot on the hob to medium-high heat. Heat the oven to 150oC/gas mark. Season the beef well and sear in ...

Carve the beef at the table and serve with Horseradish sauce, Yorkshire pudding, gravy and lots of crusty roast potatoes. Since ovens vary enormously in efficiency and thermostats are not always ...

Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the ...

While Mississippi and Georgia's takes on the pot roast are largely similar to each other, each has a special ingredient ...

Cut onions in half and place in an ovenproof casserole pot. Drizzle the ... Add the beef olives and fry until beef is sealed all over. Then add the gravy. Cover with a lid and simmer for about ...

Pot roast is a braised-beef dish, typically made by browning a ... and the cooking juices can be used to make gravy. In the US, pot roast is often simmered with carrots, potatoes and onions.

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite ... the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the ...