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Shoney's Pot Roast

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“The leftovers make delicious sandwiches! This is a copycat recipe I found on the web.”
READY IN:
5hrs 20mins
SERVES:
8
UNITS:
US

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.

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