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 Source:
Submitted by: Recipe Group Member
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