Recipe: shoney’s pot roast

Shoney’s Pot Roast

This is a copycat recipe of Shoney’s Pot Roast. The leftovers make delicious sandwiches!

2 tablespoons butter or margarine
3 pounds rump roast, trimmed
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried parsley
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 teaspoon 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 degree 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 degrees 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.

Serving size: 8