Shoney's Pot Roast


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


Brown roast in butter in Dutch oven, then remove meat from Dutch oven.

Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.

Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in 325° F oven, covered, for 4 hours, basting every 1/2 hour.

Remove roast from Dutch oven.

Strain stock into bowl. Discard vegetables.

Using 2 forks, shred roast into bite-size pieces.

Pour reserved stock over beef in Dutch oven.

Add carrots, potatoes, and salt to Dutch oven and bake in 325° F oven for 45 minutes.

Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.

Whisk stock and flour together in saucepan and simmer until thick.

Pour gravy over meat and vegetables.

Makes 8

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