If you ask corporate chef Patrick Ochs, (which is exactly what we did), he'll insist that red wine, particularly his favorite ...

Remove the meat from the pot. Drain off all the fat and carefully wipe the pot clean with paper towels. Return the meat to the pot, add the broth, wine ... the pot roast can be cooked in a ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant ... any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to ...

Cook these for 30 seconds, then pour in the red wine vinegar and some water. Bring to a boil, scraping up all the browned bits from the bottom of the pot. Return the roast to the pot. The liquid ...

From author Makenna Held’s new Mostly French cookbook, this lemon and sumac chicken—paired with these 8 rosé wine picks—will ...

This all-in-one slow cooker roast beef joint ... Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. Add the beef stock pot then the boiling water.

The drumsticks cost very little and stretch a long way - perfect for a meaty pot-roast on a modest budget ... then pour it into the casserole along with the wine (or extra chicken stock).

To roast or to pot roast? The difference is liquid. We usually roast meat in a very hot oven after oiling or buttering it, but with no liquid such as stock or wine added. A pot roast eschews those ...