I have been cooking pot roast for years- and have always used my slow cooker. Today I am trying it in the oven. It is a 5 pound pot roast, and I really have no idea how long it will take. It is in the oven now- can any help with cooking time? TIA.
This easy pot roast is packed with flavor thanks to 8 whole heads of garlic, roasted so they're mellow and sweet, plus some fresh garlic for kick, and a rich gravy full of meaty flavor. The secret ingredient: crushed gingersnaps, which help thicken the sauce and add a lovely spicy flavor perfect for fall and winter. Get the recipe.
This veggie-packed sheet pan shakshuka is easy to prep and, equally important, an absolute breeze to clean up. It’s a great meatless weeknight meal option, and would also make for an impressive no-fuss brunch entree for a crowd.
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