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Shoney's Pot Roast

Recipe By :Classy Clones at http://www.recipegoldmine.com/cla
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 tablespoon butter or margarine
3 pounds rump roast --trimmed
2 celery stalks --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, cubed
1/2 teaspoon salt
1/3 cup flour

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 degrees 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 degree 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.

This recipe yields 8 servings.

Comments: The leftovers make delicious sandwiches!

Formatted for MC6 10-02-2001 by Joe Comiskey -


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