Deselect All 1 ovenready rib roast of beef, approximately 4 1/2 to 5 1/2 pounds, 4 or 5 bones 1/4 cup olive oil 1/4 cup coarsely ground black pepper 3 tablespoons coarse salt 2 tablespoons chopped ...

Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside. Turn the heat down to medium, add in the butter, carrots, potatoes, onions and season with salt and pepper.

For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.

For our Sunday roast, we went with a foolproof reverse sear method – cooking the roast low and slow then finishing with an incredibly high heat – to get a juicy, perfectly medium-rare roast ...

Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.

Boneless chuck roast is our top choice for the cut of meat, as it’s relatively inexpensive and nicely marbled with fat. Your pot roast will become meltingly tender from long, slow cooking.

Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.

Pot roast is a classic, one-pot comfort food dish, and Ree Drummond’s top-rated pot roast recipe guarantees flavorful, fall-apart tender results every time. Learn which cut of beef makes the ...

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Cooking a big rib roast can seem daunting and the hefty price tag doesn’t help. But keeping the seasonings simple so the flavor of the meat can shine, and using a meat thermometer from the start ...