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

One thing all pot roast recipes have in common, apart from the beef, is the fact that they all contain liquid. This is a given since the dish is made by braising the chuck roast or brisket, which ...

Have you ever stood in front of the meat department confused looking at all the different cuts of beef and wondered what to buy and how to use it?

Roast until meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), 1 hour 20 minutes to 1 hour 40 minutes for tail-end roast and 1 hour 40 minutes to 2 hours for head-end roast.