Strain the beef broth left behind in the slow cooker into a medium stock pot. There should be at least 1 cup of liquid.

The rosemary and thyme herb mix is divine. When roasted, it forms an aromatic crust around the outer edge of the roast. Serve ...

"To make a strong beef tea, use one pound of the round beef cut into small cubes and freed from bone, fat and gristle. To one ...

Andrew Zimmern's holiday-worthy whole beef brisket is braised in an oniony broth with wedges of sweet fennel. Andrew Zimmern's Hanukkah brisket recipe is tender and meaty, served alongside sweet ...

Here's what to consider when roasting: The whole big cut of beef can be ... The temperature of the roast will continue to rise as it rests. Reverse sear: There are many recipes for tenderloin ...

My mom has also used whole baby carrots in the past; either works for this recipe. After cooking on low heat for five hours, the beef should be tender. After the pot roast is done cooking ...

It is important to ask for a middle-cut piece of fillet as you want the beef to be of even thickness the whole length so that it cooks evenly. If roasting from hot after pan-frying, roast in the ...

Rump roast and bottom round have some similarities, but there are a few key differences that are important to know before you make your next grocery run.