Shoney's Slow Cooked Pot Roast

Total Time: 5 hrs 50 mins Preparation Time: 20 mins Cook Time: 5 hrs 30 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 325 degrees.
• 2 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.
• 3 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.
• 4 put the roast back into the pot with the vegetables. add the stock and 1/2 teaspoons salt.
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 9 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.
• 10 serve the roast and carrots on a bed of mashed potatoes with the gravy poured over the top. salt and pepper to taste.