We want to sear the meat on both sides before we add the carrots and onions. ((I have thoughts on vegetables in pot roast… keep reading to learn them!)) While the meat sears, slice up a ...

“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 ...

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.

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