With tender meat, a flavorful gravy, and a medley of tender vegetables, this pot roast is a true crowd-pleaser, perfect for ...

This rich and tangy roast is slow-braised in a savory gravy made with Bavarian bratwurst and dunkel beer, with notes of ...

Rave review: “I have made hundreds of pot roast. This was the best of all of them. The cream of mushroom soup makes a gravy ...

There’s nothing quite as comforting as a tender pot roast with vegetables, slow-cooked to perfection, filling your home with ...

Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go. Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the ...

Cook for 90 minutes. After 90 minutes remove the pot from the oven. Place the beef on a plate and cover. Strain off the vegetables and put them to one side for serving. Thicken the remaining ...

Roast the chicken and vegetables for 30 minutes, remove from the oven and turn the vegetables. Return to the oven for a further 30–40 minutes or until the chicken is thoroughly cooked and the ...

Adding vegetables to the pot roast makes it a complete, one-pot meal. Classic options include carrots, potatoes, onions and celery, which all hold up well over a long cook and absorb the flavors ...

Toss all of the vegetables and the thyme in the honey, vinegar and oil. Season well and place into an oven preheated to medium. Roast until the vegetables are soft tossing once or twice.

Even for the seasoned cook it can be a bit of a juggle with a roast meal, getting everything cooked and served hot. Warming the plates is essential and something my mother wouldn’t dream of not ...