Choose boneless chuck roast, if possible. Pot roast typically calls for tougher cuts of beef with lots of marbling, or streaks of fat throughout as marbling carries flavor.

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

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 ...

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.

Add the chuck roast, and cook for 5 to 7 minutes on a side, or until very brown and well seared. Transfer to a large plate. 3.

No. 7: Set roast in the oven. Leave the roast in the oven until its internal temperature is exactly 130 F. You will know because you left that meat thermometer inserted.

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 ...