To help take the guesswork out of selecting the appropriate meat for pot roast, I have compiled a list of cuts to use and those ... fresh is always best. That is true even when it comes to a ...

For starters, you'll want to know the best cuts of meat for making pot roast, including the cut of beef that Ree likes best. Then, have some patience when it comes to cooking. "You can't rush a ...

We break down the leanest cuts of steak (and the fattiest ... the lack of fat may result in a dry piece of meat. So, it’s often prepared whole as a roast instead. Mike Saperstein, a chef ...

1 boneless beef chuck roast (3-4 pounds) Coarse sea salt or kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons olive oil 1 white onion, roughly diced 2 cups low-sodium beef ...

The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans ... Brisket is a great value cut of beef – perfect for long ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

Untie the rump roast and cut it across the grain into six to eight slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper.