Pot Roast like Shoney's®
Prep. Time: 5:30
Serves: 8
2 Tbls. butter OR
margarine
3 lbs. rump roast - trimmed of fat
2 stalks celery - chopped
1 lrg. onion - chopped
3 cloves garlic - minced
1/2 tsp. parsley flakes
1/2 Tbls. dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 Tbls. salt
2 carrots - sliced
2 potatoes - peeled, cubed
1/2 tsp. salt
1/3 cup all-purpose flour
-Brown roast in butter in Dutch
oven, then remove meat from Dutch oven.
-Sauté in 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 and bake in a 325 degree 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 a 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.
Notes: The leftovers make delicious sandwiches.
Make It A Meal: Serve with Cheddar Biscuits
like Red Lobster's®
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This is a wonderful recipe. I made it for sandwiches and didn't bother with the vegetables. A very easy and fool proof recipe.
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I have used this recipe for the last 3 years, I usually use whatever cut of roast that is most affordable, and always have great results, although... I do caution never leave out actual celery stalks... it is the key to really tender meat. My step mom can't cook, and she makes this roast to perfection every time as well. Kudos.
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