Shoney'S Pot Roast
Ingredients
- 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 ⓘ
Instructions
- Brown roast in butter in Dutch oven; remove meat from Dutch oven.
- Saute 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.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).