This family recipe for slow-cooker pot roast only calls for five ingredients, including gingersnaps and chili sauce.

There’s nothing quite like the comforting aroma of a classic pot roast simmering in the oven on a cold day. This hearty dish ...

Skip tying the herbs. Ina says to tie together branches of fresh thyme and rosemary before throwing them into the pot. The ...

Cook this pot roast crock pot recipe on low for 8 hrs. After your roast is fully cooked and you're ready to serve, take 2 cups of liquid from the slow cooker and pour it into a sauce pan. Whisk in the ...

Add the onions to the pot and stir so that they take on the beef flavours and oils for 1-2 minutes (until they soften slightly). Pour in the carrots and celery, stir, and then add the beef stock.

Here’s America’s Test Kitchen’s method for cooking the bird, plus recipes for mashed potatoes with parnsnips and gravy.

Divide the beef into two batches and add the first batch to the ... Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef. Add the onion, gravy ...

Chop the carrots and celery into roughly 2.5cm/1in lengths ... Stir this paste into the pot-roast sauce. Heat the sauce until it is simmering and continue to stir until thickened.

Well, this recipe resulted in one less pumpkin on my ... Here, the traditional red wine and herbs associated with beef pot roast are used instead with fresh pumpkin and mushrooms to create a ...

Wash the potatoes. You can use any small potato for this dish. I usually use small creamer or baby potatoes, but Ina’s ...