This classic Sunday Pot Roast with Potatoes and Carrots is the perfect way to get the family together. Cooked low and slow, this pot roast is made in a cast iron skillet, but can also be made in a ...

Ingredients 3 lb (1.4 kg) beef chuck roast Salt and black pepper, to taste 2 tbsp olive oil 4 cloves garlic, minced 1 large onion, sliced 4 large carrots, peeled and cut into chunks 4 large ...

Pot roasts are a Sunday tradition, but may seem like an old-fashioned one. Here are some creative updates to a classic that ...

Bring the liquid to a boil, reduce the heat, and simmer the pot for several hours, until the beef begins to fall apart. ALMOST cover the pot. Stir from time to time, and watch for burning.

Perfect pot roast is hard to beat. A lot of people swear that pot roast is impossible to mess up, but I hate to admit that I’ve made a few versions that turned out chewy, stringy, and tough. The ...

Add stock, onions, carrots, potatoes garlic, bay leaves and thyme. Bring to a simmer, cover; put in the oven, and roast for 3-4 hours or until cooked all the way through to desired doneness.

Cut 4 to 5 peeled carrots into 2-inch pieces and add them to the crock pot. Peel 2 pounds of russet potatoes, cut them into 2-inch chunks and place them into the slow cooker.

Cut 4 to 5 peeled carrots into 2-inch pieces and add them to the crock pot. Peel 2 pounds of russet potatoes, cut them into 2-inch chunks and place them into the slow cooker.

Cut 4 to 5 peeled carrots into 2-inch pieces and add them to the crock pot. Peel 2 pounds of russet potatoes, cut them into 2-inch chunks and place them into the slow cooker.

By Sally Pasley Vargas Globe Correspondent, January 18, 2016, 10:00 p.m. Serves 6 POT ROAST ... To continue reading, please login or subscribe to Globe.com Get 6 Months of Unlimited Access for $1 ...