Shoney's Pot Roast
"For ease of the peppercorn removal, use either a tea ball or a piece of cheesecloth tied."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (426.5 g)
- Calories 456.7
- Total Fat - 21.4 g
- Saturated Fat - 6.7 g
- Cholesterol - 107.2 mg
- Sodium - 947.6 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 4.9 g
- Sugars - 3.9 g
- Protein - 37.9 g
- Calcium - 61.6 mg
- Iron - 2.3 mg
- Vitamin C - 13.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Brown roast in margarine in Dutch oven.
Step 2
Remove meat from Dutch oven.
Step 3
Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
Step 4
Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
Step 5
Remove roast from Dutch oven.
Step 6
Strain stock into bowl.
Step 7
Discard vegetables.( Nope, they never did, food costs)
Step 8
Using 2 forks, shred roast into bite-size pieces.
Step 9
Pour reserved stock over beef in Dutch oven.
Step 10
Add carrots, potatoes, and salt to taste, to Dutch oven and bake in 325° oven for 45 minutes.
Step 11
Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
Step 12
Whisk stock and flour together in saucepan and simmer until thick.
Step 13
Pour gravy over meat and vegetables.
Tips
No special items needed.
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