Recipe: Dutch Oven Pot Roast Ingredients: For the Pot Roast: For the Vegetables: Instructions: Helpful Tips: For an extra ...

Even though it’s a fall mainstay, pot roast can also get a bad rap, with a reputation for being bland, boring, and consisting ...

This rich and tangy roast is slow-braised in a savory gravy made with Bavarian bratwurst and dunkel beer, with notes of ...

There’s nothing quite as comforting as a tender pot roast with vegetables, slow-cooked to perfection, filling your home with ...

Combine the flour and chili powder on a large plate. Season the ribs with salt and pepper and dredge them in the flour mixture. Heat a stockpot or another tall, wide pot over medium heat.

Cover pot, transfer to oven and roast for up to 4 hours. Check on it after the first 2 hours and then, an hour later. Once it’s been cooking for 3 hours, you may want to check it more often.

Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go. Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the ...

Roast the chicken and vegetables for 30 minutes, remove from the oven and turn the vegetables. Return to the oven for a further 30–40 minutes or until the chicken is thoroughly cooked and the ...

Even for the seasoned cook it can be a bit of a juggle with a roast meal, getting everything cooked and served hot. Warming the plates is essential and something my mother wouldn’t dream of not ...