One thing all pot roast recipes have in common, apart from the beef, is the fact that they all contain liquid. This is a given since the dish is made by braising the chuck roast or brisket, which ...

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the ...

I guess you could call this the national dish of Croatia. The key is the balance of sweet from the fruit, in this case prunes, and the red wine and balsamic vinegar. Pierce the meat with the point ...