Restaurant Recipes

Shoney's Pot Roast

This is a copycat recipe for Shoney's Pot Roast. The leftovers make delicious sandwiches!

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Yield: 8 servings


  • 2 tablespoons butter or margarine
  • 3 pounds rump roast, trimmed
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried parsley
  • 1/2 tablespoon dried thyme
  • 2 cups beef broth
  • 20 whole peppercorns
  • 1 whole bay leaf
  • 1/2 tablespoon salt
  • 2 carrots, sliced
  • 2 potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour


  1. Brown roast in butter in Dutch oven, then remove meat from Dutch oven.
  2. Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
  3. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in 325 degree F oven, covered, for 4 hours, basting every 1/2 hour.
  4. Remove roast from Dutch oven.
  5. Strain stock into bowl. Discard vegetables.
  6. Using 2 forks, shred roast into bite-size pieces.
  7. Pour reserved stock over beef in Dutch oven.
  8. Add carrots, potatoes, and salt to Dutch oven and bake in 325 degrees F oven for 45 minutes.
  9. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
  10. Whisk stock and flour together in saucepan and simmer until thick.
  11. Pour gravy over meat and vegetables.


Posted by CookinMom at Recipe Goldmine May 3, 2001.

Source: Roberta Haferkamp

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