Shoney's Pot Roast
Created by dienia b on July 30, 2024
- Servings: 8
- Prep Time: 8m
- Cook Time: 5h
- Recipe #43300
Ingredients
- 2 tablespoons margarine
- 3 pounds beef rump roast
- 2 celery ribs, chopped
- 1 cup 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 pounds potatoes, peeled, cubed
- 1/2 teaspoon salt
- 1/3 cup flour
How to Make
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Step 1: Brown roast in margarine in Dutch oven.
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Step 2: Remove meat from Dutch oven.
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Step 3: Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
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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.
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Step 5: Remove roast from Dutch oven.
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Step 6: Strain stock into bowl.
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Step 7: Discard vegetables.( Nope, they never did, food costs)
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Step 8: Using 2 forks, shred roast into bite-size pieces.
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Step 9: Pour reserved stock over beef in Dutch oven.
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Step 10: Add carrots, potatoes, and salt to taste, to Dutch oven and bake in 325° oven for 45 minutes.
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Step 11: Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
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Step 12: Whisk stock and flour together in saucepan and simmer until thick.
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Step 13: Pour gravy over meat and vegetables.
Nutritional Facts
- 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