A well-cooked pot roast should offer mouth-wateringly tender bites of fall-apart beef. We checked in with a chef to find out ...

Be patient. No, really. Pot roast in the oven is easy, but it does take time, so plan accordingly, says Jesse Moore, ...

“Reverse searing” is the catchy phrase for baking a roast low and slow in a conventional oven, and tossing it in a hot pan afterward to get some nice color on the outside. The steak ...

Before Braising: Adds flavor and color to stews, short ribs, and pot roasts. For Steaks: Creates a restaurant-quality crust and locks in juices. As the Final Step: Reverse-seared steaks and roasts ...

It's not one for those who like a rare roast, but rather more for pot roast fans ... then season well with salt and pepper. Sear in the pan on all sides until well coloured all over.