Shoney's Pot Roast

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

Yield: 8 servings

Ingredients

• 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

Instructions

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.

Attribution

Posted by CookinMom at Recipe Goldmine May 3, 2001.

Source: Roberta Haferkamp