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Roast like Shoney's®
Serves : 8
Prep. Time : 5:30
2 Tbls. butter or
3 Lbs. rump roast, trimmed
2 stalks celery - chopped
1 lrg. onion - chopped
3 cloves garlic - minced
1/2 tsp. dried parsley
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 and cubed
1/2 tsp. salt
1/3 cup flour
-Brown roast in
butter in Dutch oven, then remove meat from Dutch oven.
-Saute in celery, inion, garlic, parsley, and thyme 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 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 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
-Pour gravy over meat and vegetables.