Pot roast is one of those ultimate comfort foods, which is how Ina Garten's Company Pot Roast became quite the popular dinner ...

For Chef Ashton's recipe, he cooks the roast for 3½ to 4 hours at 150 ... Put vegetables and beef broth in bottom of pan. 3.

Tender, juicy, and full of flavor, capon is the roast bird you need on your table ... with a higher proportion of white meat. In this recipe by 1990 F&W Best New Chef Tom Valenti, the capon ...

Before you even think about buying a standing rib roast, make sure you have an instant read thermometer, and buy one if you ...

Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no ...

Planning ahead is the secret to success, Brown explains in the recipe. Start by purchasing a 3- to 4-bone standing rib roast, ideally from the loin end and with the fat cap in place. For enough to ...

This recipe uses rump cap steak. Ask your butcher to trim and ... Add thyme sprig and roast for about 25 minutes. If onions start to brown too much, cover with tinfoil and add a little wine ...

Ask your butcher to French the roast and tie the rib between the bones. (Note the exact net weight after the roast is Frenched, since that determines the roasting time.) Remove the roast from the ...

While the goal is a roast done to your liking ... Kitchen 25 th Anniversary Cookbook: 500 Recipes That Changed the Way American Cooks," a fat cap layer of ½-inch will suffice.