SHONEY'S POT ROAST

Shoney's Pot Roast image

Provided by byZula

Categories Meat

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 15

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2 tablespoons butter or 2 tablespoons margarine
3 lbs rump roast, trimmed
2 celery ribs, chopped
1 large onion, chopped
3 garlic cloves, 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

Steps:

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