SHONEY'S SLOW COOKED POT ROAST

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Shoney's Slow Cooked Pot Roast image

This recipe was posted on Top Secret Recipes by Todd Wilbur. It is now a pay for it recipe. Serving with mashed potatoes is suggested. "Recipe created by Todd Wilbur www.TopSecretRecipes.com".

Provided by Kerena

Categories     Roast Beef

Time 5h50m

Yield 1 meal, 12 serving(s)

Number Of Ingredients 15

2 tablespoons butter
4 lbs rump roast
1 onion, chopped
2 stalks celery, chopped
1 bay leaf
1 large garlic clove, chopped
20 peppercorns
1 1/2 teaspoons fresh thyme (or 1/2 t dried)
1 1/2 teaspoons fresh parsley (or 1/2 t dried)
2 cups beef stock
1 teaspoon salt
2 large carrots
2 cups beef stock
1/3 cup flour
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Melt the butter in a large oven safe pot and sear all sides of the roast in the butter for 2-3 minutes per side or until all sides are browned.
  • Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot that the meat was browned in and saute over high heat for 5 minutes until the onions just start to brown.
  • Put the roast back into the pot with the vegetables. Add the stock and 1/2 teaspoons salt.
  • Cook the meat in the oven, covered, for 4 hours or until the meat is tender enough to tear apart. Every half hour or so, baste with the broth so that it does not dry out.
  • When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables and spices but keep the stock.
  • Using 2 forks, shred the roast apart into slightly bigger than bite-size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 t salt and carrots.
  • Put the pot back into the oven and cook for 40-50 minutes. This will make the meat even more tender and fill it with flavor. By this time the carrots should be tender.
  • Just before serving the pot roast make a gravy by staining the stock from the pot roast and combining it with an additional 2 cups of stock. Sprinkle the flour into a medium saucepan and stir in the liquid. ( you should have about 3 cups of stock altogether. If not, add water until you reach 3 cups of liquid). Bring the mixture to a boil, stirring often until thick. Remove from heat.
  • Serve the roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.

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