One of the most impressive and festive dishes is a big slab of perfectly browned beef, nestled on a bed of vegetables with bowls of cream gravy. It is a dish that never fails to impress whenever I serve it to friends and family, most of whom initially presume it to be way beyond their budgets, difficult to cook, and requiring special kitchenware.

Friends are pleasantly surprised when they learn that the beef pot roast I often serve is inexpensive, simple, and easy to cook, and does not require special equipment or exotic ingredients. It is the most requested dish in my repertoire.

Roast beef is a very special dish most people only get to eat in fancy, pricey restaurants. Beef cuts for roasting cost an arm and a leg, and also mean firing up the oven, which pushes our power bill beyond our normal consumption.

In our large household, we satisfy our roast beef cravings by serving a dish that is just as good but without busting our budget. The recipe also gives us enough gravy for several meals. Another bonus is cooking everything in one pot: beef, gravy, potatoes, and vegetables.

And the best part is you don’t have to buy the most expensive beef cut. Most beef parts for roasting cost thousands for a family meal. On the other hand, cheaper parts like brisket and round are perfect for pot roast, their full flavor developing during the slow simmer.

For my gang with five kids, I buy a whole piece of brisket or round weighing two kilos. Do not worry about leftovers. Generously seasoned with salt and pepper, the beef rests in the refrigerator for an hour or so.

In a very hot thick pan, preferably cast iron, brown meat on all sides. This is called searing and is an important step. The caramelized beef provides a rich flavor and deep color. Set aside browned beef.

In the same pot, brown two sliced onions, green bell peppers, sliced carrots, and two cups sliced celery. Add water or broth and bring to a boil. Slide in the browned beef and one teaspoon paprika, one whole head of garlic, and four whole bay leaves. At this point, pour in one to two cups beer, or use one cup red wine. Cover and simmer until tender.

Cover and set aside; it gets better after resting overnight or a few hours. Taste again and correct seasonings before serving.

To cook vegetables in the same vessel with the beef, simply add sliced veggies to the pot and simmer until done. Or use whole, unpeeled marble potatoes, green beans, broccoli florets, French beans, and asparagus spears. Do not add bananas. This is not bulalo!

This basic recipe, once mastered, could produce Chinese, French, Italian, Middle Eastern, Mexican, Hungarian, and other mouthwatering meals depending on the spices and herbs used.

I always make sure to prepare enough gravy to cook beef stroganoff the next day, simply by stirring some sour cream and sautéed mushrooms into the gravy, and lightly mixing it into buttered flat noodles or any pasta. No sour cream? No problem; stir lemon juice into regular cream or milk.

Through the years, I have discovered applying the pot roast recipe to pig knuckles, oxtail, pig’s feet, and chicken feet. Chinese chicken feet and pig’s feet stew are quickly made by adding five-spice powder and cinnamon sticks to the stew pot. Simmer until thick.

Select tough, inexpensive cuts with good marbling, such as chuck roast, brisket, or round roast (bottom or top round). These cuts contain abundant connective tissues (collagen) and fat, which break down during the long, slow cooking process, resulting in a tender, moist, and flavorful pot roast.