Shoney's Pot Roast

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

Ingredients

• Servings: 8
• 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

Recipe

• 1 brown roast in butter in dutch oven; remove meat from dutch oven.
• 2 sauté celery, onion, garlic, parsley and thyme in dutch oven for 5 minutes; return meat to dutch oven.
• 3 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.
• 4 remove roast from dutch oven. strain stock into bowl. discard vegetables.
• 5 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.
• 6 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.