Roast until meat registers about 120 degrees (for medium-rare) or 125 degrees (for medium) about 1 hour 40 minutes for a center cut piece.

Master pot roast perfection: discover why certain cuts of beef deliver tender, flavorful, unctuous results, while lean cuts fall way, way short.

Asking which part of the cow is used for roast beef is a bit of a loaded question. Contrary to what the average consumer like you or I may think, there isn't one particular cut of meat that is ...

Beef Bourguignon Ingredients 2 lbs. beef chuck, cut into 2-inch cubes 4 oz. bacon, diced 1 large onion, diced 2 large carrots, sliced 5 cloves garlic, minced 2 tbsp. tomato paste 2 tbsp. flour ...