Shoney's Pot Roast

Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

The leftovers make delicious sandwiches! This is a copycat recipe I found on the web.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

Was looking for a good Pot Roast recipe and thought I would give this one a shot. Cooking the rump roast in the dutch oven is critical. When it was done, it fell apart sooo nicely. I HIGHLY recommend using low sodium beef broth. I used regular beef broth, which made the roast to salty.

Turkmanastan February 20, 2009

Made this fop supper, everyone loved it. Seasoning was great . All said a 5 star for sure. Very easy to prepare. "as my niece says.... try it you'll like it... thanks zusie for the recipe

nita 284904 southern girl December 28, 2006

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