Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.

For example, if you have a 4-pound roast, 4 x 5 = 20 minutes. For a 6-pound roast, 6 x 5 = 30 minutes. After that time, turn the oven off without opening the door and wait for two hours.

Cooked low and slow until fork-tender, this beef is deeply flavorful—and when paired with buttery, creamy cauliflower mash, it creates a comforting, keto-friendly meal that satisfies […] ...

His menu includes mini cottage pies, a Sunday roast, apple crumble for dessert and some coffee and tea. As Willett noted, that will be Yorkshire tea because one must keep true to one’s roots.

Sure, you can make a gourmet, complex pot roast in a Dutch oven and take the sauce/gravy in different directions after it cooks, but there’s something so simple and wonderful about a slow cooker ...