The thinner the slice of meat, the more tender the pot roast will be. Ask your butcher to slice it less than two inches thick. Also, go for a better-quality meat for a more tender result, but be aware that it is easy to end up with tough meat if it’s left in the oven too long. For rarer meat, cut the vegetables into smaller cubes (1/2 to 1 inch) and remove the pot from the oven at the first whiff of the robust aroma of a fully cooked meal. To speed up your prep time, use frozen green beans and peeled baby carrots. I never peel my potatoes because so much nutrition is in the skin. Just be sure to scrub them well and dig out the eyes. I also think wild mushrooms add a wonderful depth to the meat. Try morels, chanterelles, or shiitakes. My aunt swears by kosher salt and freshly cracked black pepper with beef. Consider both, but remember that kosher salt is more intense, so you may want to use less than you normally do.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.