Red wine, fresh herbs, mushrooms and a sugar pie pumpkin combine to make this earthy, autumn-perfect pot roast certain to delight vegetarians and omnivores alike.
Slow-cooker pot roast is the ultimate comfort food during the colder months. The slow-cooking process allows the meat to become incredibly tender, while the flavors have time to fully develop ...
Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the ...
Cook for 1½ hours. After 1½ hours ... Stir this paste into the pot-roast sauce. Heat the sauce until it is simmering and continue to stir until thickened. While the sauce is thickening, remove ...
Roast for 15 minutes to brown the chicken ... Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely. Carefully remove the chicken from the pan with ...
Cover pot, transfer to oven and roast for up to 4 hours. Check on it after the first 2 hours and then, an hour later. Once it’s been cooking for 3 hours, you may want to check it more often.