All you need is a bit of olive oil and a handy kitchen appliance to transform your overcooked and rubbery chuck roast into ...

And whether that’s through a long, slow roast or a quick, fast sear really depends on the cut of meat. When it comes to cuts of beef ... “However, the flat iron, which is the second most tender muscle ...

The chuck contains slightly more connective tissue than the round, so we find it results in a moister-tasting pot roast. You could also use brisket, but this cut contains a lot more fat, which some ...

There are tons of different cuts of steaks, all of which have their own place and purpose. But if you want the leanest cuts, ...

Slow-cooker pot roast is complete with potatoes, carrots, and a rich gravy. The set-it-and-forget-it nature of the Crock-Pot ...

Forerib is sold on the bone, or off the bone and rolled (most chefs prefer to roast it on the bone as the bones impart flavour to the meat during cooking). If you’re buying this cut on the bone ...