3-4 pounds boneless chuck roast, or round or rump roast. Salt and freshly ground black pepper. 2 tablespoons olive oil. 1 large yellow onion, chopped. 4 cloves garlic, coarsely chopped.

3-4 pounds boneless chuck roast, or round or rump roast Salt and freshly ground black pepper 2 tablespoons olive oil 1 large yellow onion, chopped 4 cloves garlic, coarsely chopped 2 cups beef broth ...

Imagine tender, melt-in-your-mouth beef, slowly simmered in a rich, tangy, and incredibly savory gravy, all combined with ...

Classic Mississippi pot roast is a widely popular recipe that's most often made with a combination of seasoning mix packets, a full stick of butter, and pickled pepperoncini peppers and their brine.

Shred the roast and serve with gravy juices on a platter or serve on sandwich rolls, buns or a baguette. Cook’s note: To make this in the oven, preheat the oven to 325 degrees.

1. Set the oven at 350 degrees. 2. In a heavy-based flameproof casserole or Dutch oven over medium-high heat, heat the vegetable oil. Add the chuck roast, and cook for 5 to 7 minutes on a side, or ...

onions. Cover; cook until the roast is tender, on low about 10 to 12 hours or on high about 6 hours. Transfer meat to a cutting board; shred with two forks. Combine the reserved ...

No. 2: Tie it, salt it. Tie the roast with white cotton string so it’s compact and evenly shaped, and salt it well. Not a light sprinkling -- at least 1 tablespoon.