1 boneless beef pot roast (chuck, shoulder or round), 2½ to 3 pounds, cut to fit pot or crock, as needed Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat ...

I thought I would cover a seldom-used recipe from my collection for venison and elk. It could be listed as "The let's-get-it-done-easy category." Sometimes I forget how busy we all are and the need to ...

Add Yahoo as a preferred source to see more of our stories on Google. the author and her mom next to a photo of the finished pot roast One of my favorite comfort foods to make in a slow cooker is pot ...

Perfect pot roast is hard to beat. It's rich and flavorful, filled with soft root vegetables and ultra-tender shreds of meat that basically melt in your mouth. And the gravy—made by thickening the ...