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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

Old-Fashioned American Pot Roast Recipe

By Rebecca Garica

Sometimes when I entertain, I don't necessarily make it expensive. If I had more money in my pocket, I've no qualms about entertaining friends with seared scallops, Cajun shrimps, lumpfish caviar and a good bottle of Veuve Clicquot Champagne.

However, in today's economic climate it's impossible to entertain stylishly every month. So, I entertain with causal foods – you know, foods that make people kick off their shoes, relax and have fun; foods that won't break the bank! And, my favorite recipe for budget entertaining on a Friday night is none other than the good old-fashioned delicious American Pot Roast, and of course, accompanied by bottles of well-chilled beer!

A good pot roast should be fork-tender, juicy and a rich flavorful liquid that lends itself to gravy. To achieve that, you need to know which cut of meat to buy.

Pot roasting or braising is a slow method of cooking that is perfect for tenderizing less tender (typically, less expensive) cuts of beef.

As a general rule of thumb, cuts from the chuck (chunk shoulder pot roast or chunk 7-bone pot roast), the shank and brisket (meat from breast or lower chest) and the round (rump roast or bottom round) are great.

This pot roast recipe is super easy, economical and enough to feed 6 hungry tummies.....delicious!

Old Fashioned Pot Roast Recipe

You'll need these ingredients:

2 tablespoons olive oil
3 pounds rump roast (boneless)
2 tablespoons minced garlic
2 stalks celery, diced
1 large brown onion , diced
2 bay leaves
3 cups beef stock (you can also use veal stock)
3 large carrots, peeled and diced ½-inch thick
2 russet potatoes, peeled and diced ½ -inch thick
3 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
2 tablespoons diced green onions
⅔ cup roux*
kosher salt and fresh groung pepper, to taste

How to cook pork roast

Before you start to cook, preheat oven to 325 degrees.

Next, heat olive oil in large pot, add rump roast and brown an all sides. Then remove roast from pan.

Add the next 3 ingredients to pan; add more olive oil if necessary, and saute the veggies until tender.

Return beef to pan, pour in stock and add bay leaves. Cover the pan with a lid and let it bake for about 2 to 3 hours, basting meat every ½ hour.

When it's done, remove roast from pan. Strain the stock and discard the veggies. Add additional stock if necessary, so that you get 3 cups.

Add roast, stock, carrots and potatoes to pan, and cook for another 45 minutes or until carrots and potatoes are tender.

Remove meat, carrots and potatoes from pan. Stir herbs into pan and let simmer for 5 minutes, slowly stir in roux until sauce is slightly thicken.

Season with salt and pepper to taste.

Slice roast and transfer to a serving platter, add veggies back to sauce, and then pour over roast. Garnish with additional chopped green onions. Enjoy!

*melt ⅓ cup butter in a pan, stir in ⅓ cup flour and cook on low heat for 15 to 20 minutes, stirring constantly, being careful not to burn.

I tell ya, it's soooo good that they'll be back for more!

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