Pot roasts are testaments to the magical power of slow cooking. Give even the most tough and inedible parts of a cow a multi-hour steam in a closed pot in the oven, and watch it emerge tender and ...

Combine the powers of the smoker and the oven to make a great pot roast that will be loaded with flavor. Instructions: Prepare smoker with preferred wood (I recommend pecan, oak or hickory) to 250 ...

And as the weather starts to cool, our thoughts turn to pumpkins, cider and a good pot roast. There are so many options in the meat case labeled “roast,” but one rules when it comes to this classic ...

4. Transfer the meat to a plate and leave it until cool enough to handle. Set the cooking liquid on a medium burner and let it bubble steadily, skimming any scum that rises to the surface, for 15 ...

Sun. Sept. 25, 2011- Tailgating before the Rams game--Kevin Hoormann, 50 of St. Louis, slices a 15-pound top round roast before the Rams game. Kevin tailgated with Marty Akers of Alton, Ill. photo by ...

Fat is essential in ensuring a pot roast stays tasty and juicy. To avoid too much of a good thing, however, fat must be trimmed. Here's how much needs to go.