The idea of putting supper in one pot, setting it in the oven and walking away until the timer goes off isn’t a novel one. But it’s a pretty terrific system. We haven’t had much luck getting ...

Chuck roast, when cooked properly, is as delicious as it gets, but reheating it can be tricky. Turn your leftovers into this classic Tex-Mex dish.

2 1/2 pounds chuck roast; 1 cup red wine; 1 cup V-8; 1 cup canned whole tomatoes; ½ cup diced onion; ¼ cup diced celery; ¼ cup diced carrot; 4 garlic cloves; 4 cups beef broth; 1 tablespoon flour; ...

2 ½-3 pounds beef chuck roast. 1 cup Mexican beer (or beef broth) 1 (10-ounce) can diced tomatoes and green chilies (such as the original Rotel brand) 1 (15-ounce) can corn, drained.

Set the oven at 220C/gas mark 7. Peel the onions and boil them in unsalted water for 15 minutes, then drain them. Smear the beef all over with oil or beef dripping, sea salt and freshly ground pepper.

Preparation 1. Toss the beef, flour, and salt together in a large bowl until the beef is evenly coated. 2. Heat 1 tablespoon oil in a large, wide Dutch oven or other heavy-bottomed pot over medium ...

3-4 lbs chuck roast; 1 tbsp olive oil; 1 large onion diced; 1 lb carrots ends removed and chopped; 2 cups celery roughly chopped; 2 large garlic cloves minced; 4 tsp kosher salt ...