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 ...

The Canadian Beef Information Centre has found that most consumers are not clear on the difference between an oven roast and ...

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 ...

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.