Shoney's Pot Roast

• butter or margarine↗2 tablespoons
• rump roast↗3 lbs

  trimmed

• celery ribs↗2

  chopped

• large onion↗1

  chopped

• garlic cloves↗3 cloves

  minced

• dried parsley↗1⁄2 teaspoon
• dried thyme↗1⁄2 tablespoon
• beef broth↗2 cups
• whole peppercorns↗20
• whole bay leaf↗1
• salt↗1⁄2 tablespoon
• carrots↗2

  sliced

• potatoes↗2

  peeled and cubed

• salt↗1⁄2 teaspoon
• flour↗1⁄3 cup

Step-by-step instructions

1. 1

   Brown roast in butter in Dutch oven; remove meat from Dutch oven.

2. 2

   Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.

3. 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. 4

   Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.

5. 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. 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.