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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
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!