Shoney's Pot Roast
3 pounds trimmed rump roast
2 tablespoons butter or margarine
2 stalks chopped celery
1 large chopped onion
3 cloves minced garlic
½ teaspoon dried parsley
½ tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
½ tablespoon salt
2 sliced carrots
2 peeled and cubed potatoes
½ teaspoon salt
1/3 cup flour
Preheat oven to 325°F.
Brown roast in butter in Dutch oven and remove.
Sauté celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
Add the broth, peppercorns, bay leaf, and salt. Bake with the lid on for 4 hours, basting every ½ hour.
Remove the roast from the Dutch oven.
Strain stock into a bowl. Discard the vegetables and spices. Using 2 forks, shred the roast into bite-size pieces. Pour reserved stock over beef in Dutch oven.
Add carrots, potatoes, and salt to the Dutch oven and bake for 45 minutes.
Drain stock from the Dutch oven and add enough beef broth to make 3 cups. Whisk stock and flour together in a saucepan and simmer until thick.
Pour the gravy over the meat and vegetables.