Learn the best meat to use for beef pot roast, easy ways to build flavor and how to long pot roast takes to cook in the oven. Plus, discover why braising is the best way to make tender, flavorful ...

Deselect All. 1 3 1/2- to 4-pound boneless chuck roast, tied crosswise in 3 or 4 spots. Kosher salt and freshly ground pepper. 2 tablespoons extra-virgin olive oil, plus more as needed

Heat your oven to 275 degrees F. Place a Dutch oven over medium-high heat and dry off the outside of the roast with paper towels. In a small bowl, combine the flour, garlic powder, onion powder ...

Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.

Place in a roasting pan and roast, uncovered, for 1 hour. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and ...

Preheat the oven to 500 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning ...

Preheat the oven to 425 degrees. Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat.

Preheat oven to 425 degrees. Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides.