Pot roasting is a method of slowly cooking meat in a covered pot. It produces moist meat, making it ideal for older and/or less-expensive cuts; because the method does not require an oven, it may prove an economical option for those of limited means. The pot with meat (usually beef) and a little water, and often root vegetables, cooks over a low flame or in a medium oven.Pot roast may also mean the specific recipe or meal produced by this method.The meat most closely associated with this style, beef, is prepared by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking it in an acidulated liquid in a covered dish. See alsoPot roast (beef)Lancashire hotpot

Cook bacon and ground beef well in a 12-inch Dutch oven. Use 24 coals all on the bottom to start, then separate and place the coals as noted earlier during the baking stage. Before removing excess oil, sauté diced onion, diced red bell pepper

People food and dog food have become one in the same. I'm not talking about just hot dog's here...Nuthin says lovin like synthetic beef cubes from the microwave oven.

Never thought of these before, Honestly! Stop buying the Real Christmas trees, use the cool down period of your oven to finish off those cookies, and ditch the beef in favor of poultry.

Heat oven to 375 degrees. Brown ground beef and onion in skillet … read more

The smell of beef brisket simmering in green chile sauce, pizza baking in a brick oven or cheese burgers frying on an open grill could be shortening your life span.