Shoney’s Pot Roast
2 tablespoons butter
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. Saute in celery, onion, 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 325ºF oven, covered, for 4 hours, basting every half 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.
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