Danielle Prewett didn't like pot roast as a child. Yet a recipe for it is in her new cookbook. Why? As the Texas chef revealed to Fox News Digital, it has everything to do with her acquired love ...
A nice venison roast from an elk, moose, or deer can be slow-roasted or braised Italian style with fresh herbs and tomato sauce. An Italian pot roast starts with a soffritto base of finely chopped ...
Mix the salt, pepper and oregano together and rub all over the roast. Set aside. Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it ...
Place roast on a plate and refrigerate for at least 1 hour or up to 12 hours. Preheat the smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips ...
Adjust the heat as needed so the meat sizzles but does not scorch. Once browned, transfer the meat to a large plate. Add the remaining tablespoon of oil to the pot. Stir in the onions, sprinkle with ...