Shoney's Pot Roast

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.