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 ...

With only five ingredients (including the roast), this recipe is as easy as they come. The flavors elevate the taste of the meat perfectly and the butter makes this dish melt in your mouth.

A pot roast is ideal for a slow-cooker because tougher cuts of meat, like chuck roast or brisket, become melt-in-your-mouth tender after hours of cooking over very low heat.

I happen to disagree. A good pot roast can truly be great with a balance of slow-cooked flavor, melt-in-your-mouth tender beef, and perfectly cooked vegetables. All you need is the right recipe.

This is true for many similar cuts of meat, including chuck roast, short ribs, and eye of round, which need low heat and time to break down the proteins and become melt-in-your-mouth tender.

If you're a bona fide meat lover, this recipe for Lean Cranberry Pot Roast provides the meaty satisfaction of a tender pot roast with a fraction of the fat. The meat is braised slowly in a no-fuss ...

If you’ve ever made a pot of beef stew and wondered why the meat came out either melt-in-your-mouth tender or frustratingly ...

Self-taught cook Kit has shared a recipe for how to cook "melt in your mouth roast beef" on her website, Kit's Kitchen. She claims that it's the "most tender roast beef recipe" you'll ever have.

With the fat (mostly) out and the wine in the mix, the ragu went into the oven for long, slow cooking — and when it emerged it was melt-in-your-mouth tender. How good was it?

Beef stew and pot roast are two recipes that share many similarities. As a result, many people wonder whether there's any difference between them.