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Shoney's Pot Roast

The leftovers make delicious sandwiches!

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlButter or margarine
3 lbs 1362g / 48ozRump roast - trimmed
2   Celery stalks - chopped
1   Onion - chopped (large)
3   Garlic cloves - minced
1/2 teaspoon 2.5mlDried parsley
1/2 tablespoon 7.5mlDried thyme
2 cups 474mlBeef broth
20   Peppercorns
1   Bay leaf
1/2 tablespoon 7.5mlSalt
2   Carrots - sliced
2   Potatoes - peeled, cubed
1/2 teaspoon 2.5mlSalt
1/3 cup 20g / 0.7ozFlour

Recipe Instructions

Brown roast in butter in Dutch oven; remove meat from Dutch oven.

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

Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325 degrees 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 degree 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.

This recipe yields 8 servings.


Average rating:

8 (1 votes)

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