In a large, high-sided, enameled cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil, swirling to coat ...

Pot roasts date back to the time “when hearth cooking was common,” said Jeanne Thiel Kelley in Cooking Light. Back then, a pot roast simmered slowly in a cast-iron pot suspended over a fire or even ...

I grew up eating pot roast on a (very) regular basis. And while I will always love my mother’s old-school version, it was time for a little upgrade. I nixed the “pantry helpers” like canned cream soup ...