The Sunday roast has long been a tradition ... tray over two burners on medium heat. Season the beef and add the vegetable oil to the tray. Brown the beef well on all sides. Remove from the ...

Something about tender, rosy beef with a gorgeous gravy makes it feel like you ... and after a quick blast of higher heat to ...

Roast the beef for about 2 hours, until an instant-read thermometer inserted in the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes. Meanwhile, make the gravy In ...

Gravy is created from searing meat on high until it becomes dark brown (but not burnt ... Add enough water or beef broth to cover about half of the roast, then cover and let the roast simmer ...

After discussing various luscious cakes and a few casseroles, the conversation turned to pot roast ... and let it brown just as you did the first side. Spread ketchup over the beef on the side ...

In that column I offered a traditional recipe for roast beef (beef ... then turn it over and let it brown just as you did the first side. Put ketchup (spread over the beef) on the side that ...

In Italy, it came to rely on fresh tomatoes and wine, while in France the gravy ... roast into the basin. Marinate the beef, ...