Slow-Cooked Chuck Roast with Vegetables and a Rich Mushroom Gravy There’s nothing quite like a slow-cooked chuck roast ...

This Mushroom Soup Pot Roast is braised in a can of Cream of Mushroom Soup, potatoes, carrots, and onions, for the most tender, juicy pot roast that melts in your mouth and is topped with a gravy ...

Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

potatoes and onions. To make this classic dish a bit more exciting, we like to add red wine or beer to the braising liquid, and serve the roast with bacon, mushrooms, apples or cannellini beans.

Spread the mushrooms on a baking sheet and drizzle with the garlic sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once.

Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees. Combine the potatoes, onions, pepper flakes, 1 tablespoon salt, and 1 teaspoon pepper with 1 ...