Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

There’s nothing quite like a tender, slow-cooked pot roast with hearty vegetables and a rich, savory gravy. This classi ...

With herbs, wine and a chile kick, this roast will be the tender, cozy meal you need to combat any winter cold snap. Just add ...

With life being as busy as it is, a fuss-free dinner option is always welcome, and that is exactly what you get with this white wine braised pot roast chicken with vegetables and ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with rounded sides, a tight-fitting lid and ...

Then, roast the potatoes in the oven for about an hour, or until they achieve a "darkly golden and crispy” texture. To ensure an even crunch, remember to turn them over halfway through the ...

refrigerated mashed potatoes, divided 1 package (17 ounces) refrigerated fully cooked boneless beef pot roast with gravy or au jus 1/2 teaspoon crushed dried thyme leaves 1 1/2 cups shredded ...

The name is a combination of pérnil — a pork roast, usually either the shoulder or ham — and caldero, the dish’s cooking vessel, an aluminum pot with ... but a large Dutch oven also works ...