If you grew up in the Midwest, it's likely that pot roast is a core childhood memory for you; a meal that invited coziness into your home in the form of tender carrots and savory gravy.

Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2. Roast ... Serve the gravy with the beef. Recipe Note ...

Slice the meat thinly and serve with the cooked vegetables on buttery mashed potatoes with the gravy on the side. Heat a heavy cast iron pot on the hob to medium-high heat. Heat the oven to 150oC ...

Preheat the oven ... the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken ...

This pot roast recipe has minimal ingredients and is super tasty. The gravy is rich and creamy ... Roast in the oven at 325 ...

Pot roast happens ... but give me a Dutch oven, a bunch of root vegetables, and a nice cut of meat, and I'll set the scene in no time. For the simplicity of this recipe at a glance—meat ...

Ina Garten is known for her hearty dishes, and you don't get more homespun than pot roast. Follow the Barefoot Contessa's advice and add these ingredients.

As the days get shorter and workdays feel extra long, I find myself relying on slow-cooker comfort foods that make meal-prepping a breeze. One recipe that I've eaten many times throughout my life ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional ... Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of ...