After 2 hours, remove the pot from the oven and check to see if the roast is fork tender. If a fork doesn’t shred the beef without any resistance, roast for an additional 30 minutes.

Truly, you only need one piece of equipment to roast a chicken: a deep pan that’s large enough to hold the chicken comfortably and is safe to use in the oven as well as on the stove. A Dutch ...

Garten noted that a dutch oven is “the best pot you can use for a pot roast.” She heated olive oil in the pot, then added the beef, searing it for 4 to 5 minutes on each side.

The Dutch oven excels at low and slow cooking. Again, it’s that clever cast iron core. You can set the pot over low heat for hours and tough, chewy meats will tenderize into soft, buttery ...

Allen starts the chicken in a very hot oven (450 degrees) for the first 10 minutes, which helps create crispy brown skin, then lowers the heat to 350 degrees for the rest of the time, which allows ...

You only bake this pot roast at 300 degrees. You can even cook it longer and at 275 degrees if your oven tends to run hot. It takes about 3 to 3 1/2 hours for a 4-pound pot roast to cook. Go ahead ...

3. Cut the venison into large (4- to 6-inch) chunks across the grain and season generously with salt and pepper. Heat the tallow in a Dutch oven over medium-high heat. When the oil is hot, add the ...